Pike

Pike

Part pastry, part sponge, plus juicy raspberries, to get a mix of textures and flavours that's utterly irresistible.

By , 21 September 2015

(11 votes)

Pike
  • 1 Hour 30 Mins

  • Serves: 12

  • Price: 28p per serving

Nutritional Info
Each 81g serving contains
  • Energy

    1122KJ

    268KCAL

    13%
  • Fat

    14g

    med

    20%
  • Saturates

    8g

    high

    40%
  • Sugars

    16g

    med

    18%
  • Salt

    0.2g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1385kJ/331kcal.
Ingredients
  • For the cake:
  • 100g softened unsalted butter
  • 100g caster sugar
  • 2 medium eggs
  • 100g self-raising flour
  • For the pastry:
  • 75g salted butter
  • 150g plain flour
  • 2 level tsp icing sugar
  • For the topping:
  • 100g raspberry jam
  • 150g raspberries
  • 1 medium egg
Method
  • For the cake, pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm shallow cake tin. Beat the butter and caster sugar together until creamy. Add the two eggs, one at a time, beating after each addition. Fold in the self-raising flour.

  • Put in the tin and level the top. Bake for 20-25 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

  • To make the pastry, rub the butter, chilled into small cubes, into the plain flour until it resembles breadcrumbs. Stir in the icing sugar, then add water to make a stiff dough. Wrap in cling film and chill.

  • To make the topping, put the cake on a baking tray and spread the raspberry jam on top, leaving a 1cm gap round the edges. Top with the raspberries.

  • Roll the pastry out to the thickness of a £1 coin. Cut into strips about 8mm wide.

  • Beat the egg and use to lightly brush the top edge of the cake. Lay a strip of pastry all the way around. Brush with egg.

  • Lay more strips on top in a lattice pattern, pressing the ends into the pastry rim. Twist another strip and lay it along the edge, pressing it down gently.

  • Brush the pastry with the egg. Bake for 15-20 minutes until golden and serve with a sprinkling of granulated sugar.