Jamie Oliver's jammy sponge recipe is 'pure nostalgia' and ready in under an hour
Eat with the seasons by turning British blackberries into delicious jam to complete this nostalgic cake.
Classic cakes are easy to replicate at home with the right recipe, whether it be a Victoria sponge, coffee or carrot cake.
The same goes for this delicious jam and coconut creation by British chef Jamie Oliver, who claims the recipe to be a "loyal and humble cake [recipe] that is just pure nostalgia through and through".
As debuted in his cookbook Jamie's Great Britain, the chef described the recipe as a warm soft sponge with "delicious sour jam", topped with desiccated coconut.
Regarded as a classic school dinner dessert by many Britons, the jammy bake is deemed super easy to make and takes just 45 minutes.
The best part is it uses seasonal blackberries which can be found in abundance right now in the UK.
Jam and coconut sponge cake recipe
Ingredients
- 225 unsalted butter, room temperature
- 225g caster sugar
- Four large free-range eggs
- 225g self-raising flour
- Half a level teaspoon of baking powder
- A splash of milk
- One teaspoon of vanilla extract
- 75 desiccated coconut
For the jam
- 250g blackberries
- 12g caster sugar
- Half a lemon
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Method
This recipe is both nostalgic and inexpensive, costing just 61p per serving. It's quick to make too, with the sponge taking a mere few minutes to whip up.
First, grease and line the bottom of a 30cm by 20cm cake tin, then preheat the oven to 180C/350F/gas 4.
For the cake, cream the butter and sugar together in a large mixing bowl until pale and fluffy, then beat in the eggs, one at a time.
Fold in the flour and baking powder then loosen with a splash of milk and the vanilla extract, stirring continually. Pour the batter into the lined tin and cook in the oven for 25 to 30 minutes.
Meanwhile, make a start on the blackberry jam. To do this, mash the blackberries and sugar together in a small pan over high heat, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to a boil.
Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.
By this point, the sponge should be golden and cooked through (check this by inserting a skewer to ensure it comes out clean).
If cooked, remove it from the oven and leave it to cool for five to 10 minutes. Turn it out onto a board, then pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides.
Finally, sprinkle over the desiccated coconut and serve. Jamie suggests enjoying a little slice of the cake with a pot of tea for a midday treat, or as a dessert with a splodge of hot or cold custard.