For Scots who grew up with homemade bakes from their gran, the Scottish Snow Cake is a nostalgic favourite. This old-school traybake, featuring a pastry base, light sponge, raspberry jam and a coconut-dusted top, was a beloved sweet treat among Scottish families.
Now, those wanting to recreate the cake and have it taste just like their gran used to make can do so with a remarkably simple recipe. It features three easy layers and is ideal for sparking fond memories.
A 'lost Scottish favourite'
The easy-to-follow recipe has been posted by Amy Beth Reid, who shares a variety of recipes for Scottish favourites from past and present on her website Baking with Granny. Amy also has her own cookbook called Scottish Bakes, available to buy on Amazon.
Describing the Snow Cake as a "lost Scottish favourite", the recipe allows you to bring a blast from the past to a new generation of cake lovers.
Scottish Snow Cake recipe
Ingredients
For the pastry base
- 225g of plain flour
- 100g of block margarine or butter (cold and cubed)
- 30g of caster sugar
- 2-3tbsp cold water
- 200g of raspberry jam (or strawberry, seedless preferred)
- 100g of currants
For the sponge cake
- 150g of soft margarine or butter (room temperature)
- 150g of caster sugar
- Three free-range medium eggs (room temperature)
- 150g of self-raising flour
For the topping
- 150g of icing sugar
- 3-4tsp boiling water
- 150g of desiccated coconut
Instructions
For the pastry base
In a large bowl, rub the butter into the flour with your fingertips until it resembles breadcrumbs and then add the sugar. Add one spoonful at a time of cold water before mixing with your hands into a dough. Adjust water as needed to form a smooth dough.
Wrap the dough in cling film and chill in the fridge for 30 minutes. Preheat the oven to 190C. Line a 20cmx20cm baking tin with greaseproof paper and set aside.
Roll the dough on a lightly floured surface to about 5mm thick and roughly the size of the tin. Transfer the dough and press it into the edges and corners of the tin. Line the pastry with greaseproof paper and fill with baking beans. Blind bake for 10 minutes. Remove the beans once cool enough to handle.
Spread jam evenly over the base and sprinkle currants on top. Set aside.
For the sponge cake
Reduce the oven to 180C. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly before adding the next.
Sift in the flour and gently fold to create a smooth batter. Spoon the batter over the jam-topped pastry, spreading it evenly. Bake for 25-30 minutes, or until the sponge is golden and bouncy to the touch. If a skewer to the centre comes out clean, allow the cake to cool completely in the tin.
For the topping
Mix icing sugar with boiling water until a slightly thick, pourable consistency. Pour the icing over the cooled cake while still in the tin and spread evenly. Sprinkle the desiccated coconut and leave until icing sets - around two to three hours.
Cut the cake into squares and remove from the tin to serve.
