Melting Marshmallow Cake

This weekend has been the first weekend we’re had free in a long time. It’s been a well earned lazy weekend. Sometimes I need just a few days to loaf. I haven’t baked for just the two of us for a while so handed Hubby my Cookie & Biscuit Bible and asked him to choose a recipe.

According the cookbook the base should have a soft cookie texture, but it turned out as a thick light sponge. This probably has something to do with the recipe stating a 9×9 inch pan, whereas I used an 8×8 thinking “ah a few inches won’t make a difference”, where in reality that extra inch each side adds up to an extra 17 inch square of pan. The end result is very sweet, almost too sweet for me and you certainly need a cup of tea with it. It very much reminds me of the kind of cakes you used to have with school dinners.

Melting Marshmallow Cake
Makes 12

130g unsalted butter, softened
75g vanilla caster sugar
grated rind of 1 lemon
1 dsp vanilla extract
75g ground almonds
1 egg
115g self raising flour
150g raspberry jam
200g marshmallows, cut in half
icing sugar, for dusting

1) Preheat oven to 180oc. Line 8×8 inch (or 9×9 inch if you want thinner base) baking pan with baking parchment.

2) Beat together butter, sugar and lemon until creamy. Beat in vanilla, almonds, egg then finally flour.

3) Spread evenly over tin base. Bake for 20 min until golden. Allow to cool in tin for 10 min.

4) Spread jam over base then arrange marshmallows, cut-side down, in a chequerboard fashion. Grill for 2 min until marshmallows have melted and turned golden brown. Leave to cool. Dust with icing sugar before serving.

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