Loch Katrine Cake Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • * 190g Plain Flour (1.5 cups)
- • * 2 tsp Baking Powder
- • * 90g Unsalted Butter, cold and cubed
- • * 4-5 tbsp Milk
- • * 3-4 tbsp Raspberry Jam
- • * 135g Currants (1 cup)
- • * 90g Unsalted Butter, room temp
- • * 150g Caster Sugar (3/4 cup)
- • * 2 tsp Baking Powder
- • * 190g Plain Flour (1.5 cups)
- • * 3 Medium Eggs
- • * 5-6 tbsp Milk
- • * 350g Icing Sugar
- • * 3.5 tbsp Water/Lemon Juice (water for plain icing, lemon for lemon icing)
- • * 1 tsp Vanilla Essence (if you are not doing lemon icing)
Preparation Steps
To start making Loch Katrine cake, we need to begin by making the pastry, which forms the base of the cake.
Sift the flour and baking powder into a mixing bowl.
Take your cold, cubed butter and rub it into the flour and baking powder mix slowly, using your fingers, until it resembles breadcrumbs.
Add milk gradually to make a stiff dough. You may need more or less milk depending on the mix. Work it slowly into the mix, stirring the milk and mixing together with a spoon or your hands. This will help avoid adding too much milk and making your dough too wet.
Once your dough is well mixed, your next step is to let it rest. Wrap it in cling film and pop it in the fridge for 30 minutes. The reason you wrap the pastry is to prevent it from drying out.
Grease and line your baking tin with baking paper, ensuring that you focus on the sides of the tin as well as the bottom.
Roll out your pastry after it's chilled for 30 minutes, then use it to line the bottom of your greased tin. Cut off any excess.
Spread your raspberry jam evenly over the pastry, lightly covering the entire surface.
Sprinkle the currants onto the now jam-covered pastry, again trying to ensure an even spread.
Preheat your oven to 180°C / 160°C for fan-assisted (365°F/320°F).
In a new bowl, cream the room-temperature butter and caster sugar. Once the mix is creamed into a paste-like consistency, beat in the eggs one at a time.
Add the flour and baking powder to the bowl and mix them together gently.
Pour this mixture into the baking tin and spread it evenly over the pastry.
Bake for 30-35 minutes; all ovens vary slightly. Test the sponge by inserting a knife into it after you think it's cooked and looking to see that the knife comes out clean when removed.
Allow to cool fully in the baking tin, before icing.
For lemon icing, mix lemon and water with the icing sugar; for vanilla icing, replace lemon with vanilla essence. Do try it with the lemon icing, it really does add to the taste of the cake.
Once well mixed together, spread the icing over the sponge thinly while still in the baking tin.
Allow to set before lifting the cake out of the tin. We used a fish slice very gently to move the cake from the tin to a plate.
Slice into rectangles or squares depending on your preference.