Créé avec l’IA
Jammy Shortbread Biscuit Cake
40 min 588 kcal par portion Facile
Ingrédients
4 Portions
- All-purpose flour200 g
- Unsalted butter, softened120 g
- Granulated sugar80 g
- Raspberry jam160 g
- Whole milk60 ml
- Vanilla extract1 teaspoon
- Baking powder1 teaspoon
- Salt0,25 teaspoon
Instructions
- 1
Preheat the oven to 175°C (350°F). Grease and line the base of a 20 cm (8-inch) round cake pan with parchment paper.
- 2
In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until pale and creamy. Mix in the vanilla extract.
- 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix only until a soft, cohesive dough forms.
- 5
Set aside approximately one-third of the dough for the topping. Press the remaining dough evenly over the bottom of the prepared pan, forming a level base.
- 6
Spread the raspberry jam over the base, leaving a 1 cm border around the edge to reduce leaking during baking.
- 7
Crumble small pieces of the reserved dough evenly over the jam. Some jam may remain visible between the pieces.
- 8
Bake for 30–35 minutes, or until the top and edges are golden brown and the jam is bubbling gently.
