Jammy coconut sponge | Dessert recipes | Jamie Oliver recipes
A little slice of this jammy coconut sponge from Jamie's Great Britain book is brilliant with a pot of tea for a midday treat, or as a dessert with a splodge of hot or cold custard. Pure nostalgia.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Cake pan
- Measuring cup
- Spatula
- Grater
- Chef's knife
- Cutting board
- Cooling rack
Ingredients
- CAKE
- 225g unsalted butter (at room temperature), plus extra for greasing
- 225g caster sugar
- 4 large free-range eggs
- 225g self-raising flour
- ½ a level teaspoon baking powder
- a splash of milk
- 1 teaspoon vanilla extract
- 75g desiccated coconut
- BLACKBERRY JAM
- 250g blackberries
- 125g caster sugar
- ½ a lemon
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