Baking
57 recipes
Kylie Kwong made these with her mother on TV and my daughter was enraptured. These are an Australian classic that I hadn’t heard of before, so we had to give them a go! I found this recipe by “Tasmania’s doyenne of baking”, Sally Wise. From an article in the April 2016 Gourmet Traveller magazine.
They are good. Every year for their birthday I bake cupcakes for their class, this year we sent in these. They were the hands down winner – even the teacher had seconds.
They are a little fiddly but fun to make, plus all the steps are easy. Worth it for the big batch you get and they are moreish.
I still have kids thanking me for them and telling me how their teacher snuck an extra one!
Easily doubled or even add an extra half of the recipe to reach the amount you need.
Makes 24. V. Best eaten fresh.
Pictured: Jelly cakes
Ingredients
- 1 batch of jelly made from 85 g jelly crystal packet – I prefer raspberry and like to make my own from fresh raspberries in season, original recipe uses port wine flavour with some extra 2 tbsp blackcurrant cordial added – choose your favourite flavour that goes nicely with coconut.
- 80g/ 1 ½ cups desiccated coconut
- 300ml single cream
- 2 tsp icing sugar
- Cakes –
- 1 egg
- 165g/ ¾ cup caster sugar
- 125ml / ½ cup milk
- 225g/ 1 ½ cups self-raising flour
- 60g butter, melted
- 1 tbsp lemon juice
- Prepare the jelly as per instructions – adding 250ml boiling water to the crystals stirring til it dissolves – add any cordial flavour at this time if using. Cool, but do not allow to set. Place in the fridge to speed it up a little if a warm day and to help thicken the texture a little from watery.
- Preheat oven to 160°C.
- Butter a 24 scoop-shaped patty pan, or two 12 scoop ones – these have a shape like a half a moon. They are also used to make Portuguese Custard Tarts and Mini Quiche etc - worth the purchase!
Method
Whisk the egg and sugar until well combined, then at once at the milk, flour, butter and lemon juice – whisk until it is smooth then stop – do not overwork the batter and bring out the gluten of the flour.
Fill the pans 2/3 full.
Bake 15 minutes or until golden and they spring back when pressed in the centre lightly.
Leave to stand in the tin a few minutes to cool a little, then turn onto a wire rack to cool completely.
Once cooled remove the cakes from the rack so you can place them back on top once they are dipped and rolled to have the final set.
Check the jelly is at the right consistency, have the coconut in a bowl ready.
Dip each cake quickly in the jelly then roll in the coconut and place on the wire racks to set for two hours or so.
Whip the cream with the icing sugar to firm peaks. Spoon into a piping bag. Cut each jelly cake in half almost all the way through and pipe cream into the centre. Serve immediately.
I do find they refrigerate fairly well once made too. Try to bring back to room temperature for a few minutes before serving. Unfilled cakes can keep in the fridge in an airtight container for 3 days too.
Dietary preferences
- Vegetarian with substitutions
