Beauty Cake

  • Beauty Cake

Beauty Cake


(makes 1 x 22cm round cake)


An extremely tasty recipe from friend and ex-neighbour Sandra Cottle. Sandra is not sure where her mother got the recipe from for this Belgian biscuit flavoured cake. It is at its best freshly baked and served warm.




250g butter {cubed and at room temperature)

270g (1 + 1/2 cups) raw sugar

2 eggs (lightly beaten)

280g (2 cups) flour

1 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

200g (1/2 cup + 3 tbsp) raspberry jam


icing sugar




· Preheat oven to 170°C

· Grease a 22cm round cake tin with additional butter or baking spray and line base with baking paper.

· Into the bowl of an electric mixer fitted with a whisk place butter and sugar. Whisk till light and creamy.

· Add eggs one at a time and beat till well combined.

· Sift flour, baking powder, mixed spice and cinnamon together and add to butter mixture. Stir till well combined. The batter will appear heavy and stiff.

· Spoon half the mixture into prepared tin and spread out evenly to cover the base. The easiest way to achieve this is to cover your hand in plastic wrap and using that hand evenly spread the batter to cover base.

· Spread jam evenly over batter base leaving a 1cm gap around sides. Top with remaining cake batter and smooth out to cover the jam filling. You like to use my raspberry jam or you can make your own with this raspberry jam recipe.

· Place into preheated oven and bake for 35-40 minutes or till cake is golden brown, crisp on the top but a little gooey in the centre.

· Cool to warm, generously sieve icing sugar over cake and serve.