School-Dinner Jam Sponge
By OcadoLife
Published on 27 February 2023
Embrace nostalgia with this School-Dinner Jam Sponge. Food writer Jess Elliott Dennison uses frozen fruit to mix up a quick jam that’s spread over an almond-enriched gluten-free sponge. Use regular self-raising flour if you don’t need the dish to be gluten free, and the ground almonds aren’t essential but they do give extra flavour and texture. Desiccated coconut and a dollop of hot custard complete the throwback feeling. Looking for more baking recipes? Look no further.Time and servings
1 hr 5 minsTotal time
16Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 225 g of unsalted butter, softened, plus extra for the tin
- 400 g of frozen strawberries or blueberries
- 0.5 lemon, zested, plus 1 tbsp juice
- 345 g of caster sugar
- 4 large eggs
- 225 g of gluten-free self-raising flour
- 1 tsp of gluten-free baking powder
- 2 tbsp of ground almonds
- 2 tbsp of desiccated coconut
- 1.5 l of hot custard, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Butter a 23cm square cake tin; line the base and sides with baking paper.Step 2
For the jam, place the frozen fruit and lemon zest and juice in a wide saucepan with 70ml water and simmer on a high heat for 10 mins, stirring often. (If using strawberries, crush them with a fork to help them along.) Stir in 120g sugar; simmer for 10 mins, until thick enough to coat the back of a wooden spoon. Remove from the heat – it’ll thicken up more as it cools.Step 3
For the sponge, use a wooden spoon or electric mixer to cream the butter and remaining 225g sugar until pale and fluffy. Add the eggs, 1 at a time, beating after each addition.Step 4
Fold in the flour, baking powder and almonds; scrape into the tin. Bake for 35 mins, or until golden and springy.Step 5
Spread the jam on the hot sponge and scatter over the coconut. Serve straight away with custard, or leave to cool and slice into squares. Leftovers will keep wrapped and chilled for up to 2 days.