Peach Cakes or Jelly Cakes are something my Nanna used to make for us all the time when we were young.
Based on the Aussie icon, the lamington, it’s just basically a vanilla cake or sponge, traditionally cooked in a gem iron.
 |
| Gem iron |
When cakes are cooked, they are split and rolled in unset raspberry jelly and rolled in coconut and filled with fresh cream. I’ve got both gem irons and these kind of cake pans (below) and decided to use them instead.
I used my favourite cake recipe, the “No Fuss Fudge Cake” only because it’s so quick and easy but you could use leftover cake of any kind, a packet cake mix, a sponge cake recipe or any other vanilla (or chocolate if you like) cake recipe.
Once cakes are cooked and cooled, roll in unset jelly and coconut.
Fill with fresh cream and store in refrigerator.
Peach Cakes or Jelly Cakes Recipe
Use your favourite vanilla cake recipe OR packet cake mix OR leftover cake cut into rounds, squares, whatever
- 1 pkt raspberry jelly (make up as per directions and refrigerate until nearly set)
- desiccated coconut for rolling
- fresh cream, whipped to a stiff consistency
- Roll each cake in the nearly set jelly.
- Roll jelly covered cake in coconut.
- Sandwich each half of cake with whipped, fresh cream.
And that’s it. Just another way to serve this Australian vintage classic recipe of Jelly Cakes or Peach Cakes.
PIN FOR LATER
