Scottish Snow Cake
There are a few versions of snow ‘things’ in Scotland and having made my Danish Dream Cake this week, it reminded me of a Scottish Snow Cake.
Lee’s “Snowballs” in Scottland have been a favourite for decades, consisting of chocolate-coated marshmallow domes sprinkled with coconut. As a child, I would eat these all the time in Brisbane. I wonder if they were based on this Scottish Treat?
Lee’s also made Tablet, fudge, and coconut ice bars and have been around since 1931. There are also Scottish Snowball Cookies.
But the Scottish Snow Cake took my fancy this week! I have not made this recipe before, and with a bit of research, I have developed this recipe based on Christina Cucina’s original recipe. It starts with a rich shortcrust pastry bottom, a layer of strawberry jam (from the Royal Queensland Show), and finally a light cake topping. It is finished with a generous drizzle of icing and then covered in moist coconut shavings. It’s soo pretty and very delicious!
This Scottish Snowball Cake is a wonderful mix of slice and cake.
- 250 g flour sifted
- 80 g caster sugar
- Zest of ½ lemon
- 1 egg yolk
- 180 g butter cold
- 1 tbsp cold water
- 200 g strawberry jam (traditionally raspberry jam is used)
- 150 g butter room temperture
- 150 g caster sugar
- 3 eggs
- 1 tsp vanilla essence
- 1 tsp lemon essence
- Zest of ½ lemon
- pinch of salt
- 150 g self-raising flour
- 200 g icing sugar sifted
- 2 tbsp milk to thicken
- 100 g moist shredded coconut for sprinkling
- Preheat your oven to 190 degreec Celsius.
- For the pastry, mix together the flour, sugar and lemon zest.
- Add the egg yolk and water and mix together. Add in the butter and using your fingertips, gently rub the butter into the flour until it forms a fine bread crumb consistency.
- Tip this into a lined rectangular cake pan, and press into the base firmly.
- Place in the oven and bake for 10 minutes until almost cooked through but not brown.
- Remove from the oven and allow to cool.
- For the cake, in a stand mixer fitted with a paddle attachment, mix together the sugar and butter until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla, lemon and lemon zest and mix well to combine.
- Add the flour and salt in 3 batches, mixing well after each addition.
- Once your pastry is cool, spread the jam evenly over the pastry.
- Carefully dollop over the cake batter, trying not to disturb the jam. Smooth out with a knife or offset spatula.
- Place the cake in the oven and bake for approximately 25-30 minutes until brown and cooked through. Allow to cool completely in the cake tin.
- For the topping, remove the cake from the pan.
- In a medium bowl stir together the icing sugar and milk until thick, but still runny. You will need to adjust the milk until you get the right consistency.
- Pour the icing evenly over the cake and sprinkle generously with the coconut.
- Allow the icing to dry and set completely before slicing into squares and serving.
- Serve at room temperature.
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Disclaimer - Nutritional information is provided as a guide only
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