Amy Johnson Cake
This cake is named for the famous English aviator Amy Johnson, who in 1930 was the first woman pilot to fly from England to Australia.
Ingredients: Pastry base
- 1 cup S.R. flour
- 60g butter
- pinch salt
- 3-4 tab milk
- 1/3 cup jam
- 1 cup currants
- 2 eggs
- ¾ cup sugar
- 1 cup sifted S.R. flour
- 2 tab butter melted
- 3 tab milk.
For the pastry base:
- add butter, flour and salt into the bowl of a food processor
- blend and keep adding a little milk until the dough comes together
- grease and line a 20cm square cake pan
- roll the dough out to about .5cm thickness and roughly the size and shape of the bottom of your cake pan
- 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.
- spread with jam on top of the pastry and sprinkle with currants.
For the cake mixture:
- beat eggs and sugar until light and fluffy.
- fold in sifted flour and finally the melted butter and milk.
- pour the cake mix on top of the fruit, jam and pastry.
- bake about 40 minutes in a moderate oven.
- remove cake from the pan and allow to cool on a rack
- ice with lemon icing and sprinkle with coconut.
- slice and serve.