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Raspberry jelly crystals are the key ingredient to this easy recipe. An Aussie and Kiwi favourite for afternoon tea.
Make the jelly according to the instructions and leave in the fridge for about an hour until it is beginning to set. You want it t be thick but not set.
Cut up the sponge into pieces the size you want. I like small ones as they are less messy when the kids eat them!
Dip the cake quickly into the jelly. Shake to get the drips off. Roll straight away in a tray of coconut.
Set onto a wire rack until dry.
Serve with jam and cream.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!