A tale as old as time
I have grown up in the kitchen. Many a Sunday afternoon helping Nan make the tea time treats. Idyllic childhood to most. Sponges, Scones, Butterfly cakes and a family classic something I think my Nan made up called Jew Cake (it’s a long story I’ll get to later).
I have always had a sweet tooth and naturally my interest in cooking started with cakes so that is where I shall begin.
This is a Cake that my family probably associate with Sunday Tea the most. it’s a version of a Bakewell Tart I suppose, pastry, jam and a sponge mixture, that My Nan remembers from her local Jewish Bakery before she was evacuated during the war. something she brought out of London with her to the Countryside.
Hence why it is called Jew cake.
Nanny New’s Jew Cake
1 sheet of ready-made puff pastry
1 jar of Jam (any flavour you want – I love raspberry) you can use as much or as little I usually use about 2/3 of the Jar.
1 standard Vanilla Sponge cake
Icing Sugar 6 oz (150g)
Desiccated Coconut 4oz (100g)
Water 6 tbs (90ml) or equivalent in lemon juice
1 baking tin about the same size as the sheet of pastry 3in deep ideally
1)Preheat the oven to180C. Place the
ready-made puff pastry in the baking tin prick lightly all over with a fork. Bake in the oven for 20 minutes until lightly golden. Leave to cool slightly.
2) Spread the jam over the pastry making sure there is a good even layer over it all.
3) Pour the sponge mixture into the tin. Place back in the oven for a further 20 minutes. The cake should be golden and springy to the touch. Leave in the tin to cool
4) Once cool place on a chopping board, cake plate, anything flat and big enough. Mix the Icing Sugar, half the Coconut and the water to a runny consistency and drizzle it over the top of the sponge, sprinkle the remaining Coconut over the top and leave to set.
As you see below it can be pretty messy and I’m not great on presentation.
Once set, put the kettle on and slice up and share with those you love.