Amy Johnson Cake

Ingredients: Pastry base

• • 1 cup S.R. flour

  • 60g butter

  • pinch salt

  • 3-4 tab milk

  • 1/3 cup jam

  • 1 cup currants

Cake layer

• • 2 eggs

  • ¾ cup sugar

  • 1 cup sifted S.R. flour

  • 2 tab butter melted

  • 3 tab milk.

Method:

For the pastry base:

• 1. add butter, flour and salt into the bowl of a food processor

  2. blend and keep adding a little milk until the dough comes together

  3. grease and line a 20cm square cake pan

  4. roll the dough out to about .5cm thickness and roughly the size and shape of the bottom of your cake pan

  5. using your roller, ease the pastry into the pan, trimming and filling if necessary so the pastry only covers the bottom of the tin, not the sides.

  6. spread with jam on top of the pastry and sprinkle with currants.

For the cake mixture:

• 1. beat eggs and sugar until light and fluffy.

  2. fold in sifted flour and finally the melted butter and milk.

  3. pour the cake mix on top of the fruit, jam and pastry.

  4. bake about 40 minutes in a moderate oven.

  5. remove cake from the pan and allow to cool on a rack

  6. ice with lemon icing and sprinkle with coconut.

  7. slice and serve.