These raspberry jam cakes turned out to be one the best cookies ever!
Soo delicious, they are like the best vanilla sugar cookie filled with raspberry jam. You should try them immediately; not trying to be bossy here, but you really should. Really!
And they are so perfect for afternoon tea, or a brunch table, or the up and coming spring/summer celebrations that I’m sure you have all planned. It would’ve been perfect for Mother’s Day, but we know that ship has sailed for now. They have that spring feeling we all love, don’t you agree?
They make me think of adjectives like dainty, pretty, sophisticated and all those pink words I love when it comes to cookies, filled or any other type.
Scandinavian baking is not something I know much about. But I started buying a few books, all really good ones because I love their use of spices like cardamom and cinnamon, their yeasted sweet breads (remember the most wonderful Finnish pulla ever?) and all those stories about the meaning of fika and hygge. I’m totally crushing on this type of baking guys!.
But, crushes aside, this recipe is amazing. And the filling versatile. Though raspberry jam is traditional, you can go overboard with nutella or dulce de leche, another berry jam or even a nut filling.
The dough is a one bowl sugar cookie which is patted onto paper muffin cups to create a pit onto which the jam is spooned. The dough has some cornstarch and powdered sugar which makes it melt in your mouth, so tender and delicious you will adopt this recipe immediately.
They are covered with sliced almonds and baked. In my opinion, there is nothing like sliced almonds for that thin crunch that is hard to achieve with any other nut. So, I highly suggest them.
You can leave them unadorned I guess. The layer of jam will solidify, and though they won’t be like the pictures here, they will probably be great too, like a wonderful raspberry jam thumbprint cookie. Either way, you need to make them!.
I made them with dulce de leche once, because, you know, I put that stuff on everything I can, literally. I think a soft caramel candy that melts during baking might work really well too.
Any way you fill them, they will end up sweet, crunchy but soft and prove to be a crowd pleaser. Take my word.
Scandinavian raspberry jam cakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 20 cakes 1x
Print Recipe
Pin RecipeDescription
These can be filled with whatever sweet filling you want.
Ingredients
- 1 cup + 2 Tbs butter (at room tº)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 1/2 cups (200g) all purpose or cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (80g) cornstarch
- 1/2 cup (75g) powdered sugar
- 1/2 cup (more or less) raspberry jam
- 1/2 cup (or so) sliced almonds
Instructions
- Preheat oven to 350ºF / 180ºC.
- Have ready paper muffin cups.
- In a large bowl mix or beat soft butter, zest, vanilla, and salt.
- Add flour, baking powder, cornstarch and sugar and mix well until you have a soft dough.
- Make small balls, walnut-sized, and pat onto the paper cups, going up sides and leaving a hole in the middle.
- Carefully, with a spoon, fill each cup with raspberry jam.
- Top with some sliced almonds and bake for 15-20 minutes until slightly golden and dry.
- Let cool completely on a wire rack and serve with a bit of powdered sugar sifted on top.
Recipe from ScandiKitchen
They look so inviting! And you are right, they are perfect for tea time.
Love the delicate look and feel of Scandinavian cookies…I can see filling the lovelies with rose jam, too =)
I never tasted rose jam… I once bought rose water so scented and used it in a cake that it ruined it for me, jaja. I guess I must try an adult version of it!
These sound perfect, Paula! My kind of dessert.
Would these be mini muffin cups or full size? The pics look like minis. Can’t wait to try them. I love ethnic cookies….thank you
Hi Susan, they are regular muffin cups filled half aprox.
I tried to make these but to my disappointment they turned out terrible…
After 20 minutes in the oven they were barely cooked, after 30 minutes they were still failing the toothpick test (I also took one out to try it and it tasted of flour and was falling apart). I ended up leaving them in the oven for 45 minutes, and they still turned out so crumbly that they could only be eaten with a spoon out of the paper muffin cup. Of course the top and the almonds got slightly burned and the jam became sticky and lost its lovely rose color. I ended up throwing away the lot.
Shouldn’t the dough include at least an egg to bind it together a bit? Or perhaps they should be chilled in the fridge before putting them in the oven, as is often recommended for cookies?
Hi Diana, I’m so sorry you had such a bad experience with this recipe. They don’t contain any eggs, and the recipe is exactly the one I made and took pictures of. Mine turned out so amazing I don’t know what might’ve happened.
Is there a possibility that the butter and/or flour wasn’t measured well? Or you forgot an ingredient?