Through The Magic Door

Distractions aplenty

Sand Cake

Sand cake. Yep that’s right. And I’ve never heard of it either.

I stumbled across this cake in a rather old recipe book that I found in a charity shop. It doesn’t explain why it is called Sand Cake and the only thing different and unusual about the ingredients as far as I can tell is that it contains arrowroot. I’d never seen that as an ingredient in a sponge before so was obviously immediately intrigued. I managed to find myself some ground arrowroot quite easily in a large Sainsburys and from that point on the process was pretty much the same as baking any other cake.

The recipe book does actually mention several different flavours to try with this cake but I quite fancied a jam one as I’ve never actually tried placing blobs of jam into uncooked cake batter before and I thought it was an interesting idea.

Once baked, the cake had quite a hard crust and the jam had sunk to the bottom a little bit. That was probably my fault though for putting too big and heavy lumps into the mixture. The sponge itself is wonderfully succulent and the added jam element was a real gooey winner. A couple of slices of this with some hot custard would be a real treat.


200g butter
160g sugar
3 eggs
125g plain flour
125g ground arrowroot
1/2 tsp baking powder
Raspberry jam

  • Preheat the oven to 180°C and grease and line a loaf tin
  • Cream the butter and sugar until light and fluffy
  • Add the eggs one at a time, mixing thoroughly after each addition
  • Sift the flour, arrowroot and baking powder into the mixture and fold in until fully incorporated
  • Spoon the mixture into the loaf tin, adding tiny dollops of jam as you do so
  • Bake for 1 hour.
  • Remove from the tin as soon as it comes out of the oven and place on a wire rack to cool

(best eaten on day of baking)


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This entry was posted on February 20, 2012 by in Baking and tagged , , , , , .

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