The Real Old-Fashioned Jelly Cakes were made in a gem iron but they are really hard to find now unless you visit a second-hand store.
So this is exactly the same recipe – but made in the shape of lamingtons which is just easier for everyone.
This is a Gem Iron – they weigh about 1kg each!
If you have never tried Jelly Cakes, you are in for a treat. They are sweet, dainty and delicious. You serve them split in half with some fresh cream in between. What I love about these is that you can freeze them, and just about eat them from frozen.. so good. Strawberry is my personal favourite, but as long as there is a jelly flavour in the flavour you want, you really can go nuts and try any or all of them.
Other really yummy flavours include: Lemon, Pineapple and Blueberry.
These are perfect for a garden party or high tea.
They don’t do well in the extreme heat – so if you are in the North of Australia, save these for the Winter months!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1/2 cup Sugar, Castor
- 2 Eggs (room temperature)
- 1/2 cup Milk
- 2 1/2 cups Coconut desiccated
- 125 grams Butter (at room temp)
- 75 grams Jelly (1 pkt..whatever flavour you like!)
- 1.33 cups Flour Self-Raising
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- Preheat the oven to 180 degrees.
- Grease a square cake tin well and line with baking paper.
- Using beaters, cream the butter and sugar until light and creamy. Beat in the eggs until just combined.
- Fold in the flour and milk until smooth.
- Pour mixture into prepared pan and bake for 20 - 25 minutes or until a skewer comes out clean.
- Let the cake cool on a wire rack.
- Whilst waiting for the cake to cool, mix the jelly crystals with 1 cup of boiling water and stir until the crystals are dissolved.
- Add 200ml of cold water and chill until partially set.
- Cut the cake into squares, dip the cakes in the jelly mixture, then roll in the coconut.
- Place the jelly cakes on a baking tray and chill for 1/2 hour.