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Identity of this pie/cake my mother used to make

post #1 of 11
Thread Starter 

I have a very rich memory of a cake/pie recipe my mother used to make when I was small.  I have searched her cookbooks, but can not find anything that resembles what I remember.  I'm hoping someone can identify this and point me in the direction of a recipe.

 

I say cake/pie as my memory holds that it was made in a pie pan, with a pie crust (I think, may have been shortbread?), a thin layer of jam (maybe raspberry) over the crust, then perhaps a white or sponge cake batter.  When baked and cooled, I think she frosted it with a thin butter icing.  The combination was divine - crunchy base, tart sweetness of the jam against the soft cake all topped off with a burst of buttery sweetness on the top.  Each bite was an explosion of wonderful textures and flavours.

 

I may try to make this from my memory, but there really MUST be a recipe for this somewhere.  Either that, or it was an original creation, in which case it should be called "Alie's Jam Cake" or some such with a tip of the hat to an Irish baking mother.  Oh, I also seem to remember her calling this a "tea cake", but in my search online, tea cakes are nothing like what I describe above.


Edited by silversong - 12/1/13 at 7:08pm
post #2 of 11

i have no idea but after that description i want some too...hope you find it!

 

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #3 of 11
Thread Starter 

I'm getting closer with british jam cake recipes, maid of honour cake, jammie cakes, etc...but not quite there yet :)

post #4 of 11

I googled "cake batter jam recipe irish" plus added the word "tart". Could it be this minus the glacé cherry on top? http://allrecipes.com.au/recipe/420/jam-sponge-tarts.aspx

 

A lot of the hits I got back on searching were for Bakewell tarts. I don't have a clear understanding of what that is supposed to be like (I am an inexperienced newbie), but maybe your mother's dessert was a variation of that?

post #5 of 11

What you are describing is almost certainly a Bakewell Tart or a variation known as a Cherry Bakewell (or a hybrid!). Traditional Bakewell tart has ground almonds in the sponge mixture (known as a frangipane) and then flaked almonds (no icing) on top.

A cherry bakewell is the same as a Bakewell tart, except instead of flaked almond it has almond flavoured icing on top and is finished off with a glace cherry.

 

As far as I'm aware it is a recipe from Derbyshire in the UK (Bakewell is a place), not strictly an Irish recipe. But as with anything in the UK & Ireland, there are usually regional variations of essentially the same thing :)

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post #6 of 11
post #7 of 11
Thread Starter 

Well, I do believe that's it!  I searched some more Bakewell tart recipes and mom's seemed to have been a combination of several, right down to the tartness I remember in the icing - lemon! I am so excited to have a guide to go by and plan on spending many happy  days trying different versions. I am so thankful I posted here and you all took the time to help out! 

 

Now....about an egg custard pie recipe she used to make....lol

post #8 of 11

That's probably the imaginatively named 'custard tart' ;) Especially if it had nutmeg grated on top.

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post #9 of 11
Thread Starter 

Hey Cheeseball, did you try this recipe? If so, how did you like it?

post #10 of 11

Heh heh...I just saw a different picture of a Bakewell a couple of days ago and thought, "Two months and I haven't gotten around to making that.  I probably should refrain from posting what I'm going to do online because someone might call me on it.":-D 

 

I've been working my way through a list of new treats to bake and for some reason, the chocolate things keep pushing their way to the top.

 

Have you had a chance to try different versions yet? 

post #11 of 11
The original product named after the English Derbyshire town of Bakewell is actually a 'Bakewell Pudding'. Think of a softer suet pudding (less pastry on the bottom) but with almonds and jam in. I personally prefer the standard bakewell tart that is sold in shops/supermarkets around the UK. icon_smile.gif Note, I am allowed to be pedantic ...I am a Spireite.....I come from Derbyshire icon_smile.gif

Now talking of puddings....we had visiting friends from the US over for a Sunday lunch a couple of years ago, and the look on their faces when I told them I would be serving a traditional Yorkshire pudding on the same plate as the roast beef. Ultimately they did enjoy my homemade Yorkshires icon_biggrin.gif
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