Pink jam slice

Pink jam slice

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(7 ratings)


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Cooking time

Prep: 40 mins Cook: 35 mins plus cooling and overnight setting

Skill level



Cuts into 24 slices

A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam

Nutrition and extra info

Additional info

  • un-iced
Nutrition info

Nutrition per square

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  • 300g butter, at room temperature
  • 120g golden caster sugar
  • 2 tsp vanilla extract
  • 1 large egg yolk
  • 500g plain flour
  • 400g raspberry jam
  • 500g icing sugar
  • pink food colouring (we used Dr Oetker)

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  1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
  2. Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon – then your hands to bring everything together into a crumbly dough.
  3. Press half into the base of the tin as evenly as you can – using a potato masher works quite well – and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don’t worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
  4. Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.

Recipe from Good Food magazine, March 2014

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saffron9's picture
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We all loved this! I found the 2nd layer of dough a bit tricky to 'crumble' on but I think I may have squashed the dough together a bit too much. So although it was patchy I managed to keep it fairly even and once covered with the icing it was pretty smooth. My icing wasn't completely set around the edges when I took it out of the tin in the morning but after peeling the paper away from the sides I left it to dry for another hour or so and it was fine. Once cut up into small squares they looked and tasted a treat. We didn't find them too sweet. A bit like a fruity version of millionaires shortcake. Will definately be making again.

Cbartrim's picture

Love this recipe! Didn't know quite what to expect in terms of consistency but it came out very much like lovely buttery shortbread. Was worried about the excessive sweetness of the topping so didn't make the full amount and spread it a bit thinner. Only problem is, I can't stop eating it! Can't seem to rate but def 5 star!

morello cherry's picture

I tried this recipe and was disappointed. I am usually a good cake baker but this came out more scone than cake. Taste was ok and fine to eat with custard but will not be making this again.

CailinLondon's picture
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I chose this as it sounded easy but the end result looked so messy that I couldn't really give it to friends as planned. The bottom layer of dough was fine, but I found it very difficult to get the top layer even close to level. Although the icing did even out the appearance, the gaps in the top layer caused the cake to break unevenly when I cut it. It tasted ok, but very sweet.

lorens_pin's picture

The base was nice ans short, the icing however waaaaaay to sweet, your teeth almost hurt when biting into it.

lr_mcgovern's picture

Yum and so easy.

gabriellen's picture
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This is seriously good. Made it with blackberry and apple jam as I didn't have any raspberry jam. Family have been wolfing these - not going to be able to test whether they last five days (in whose family do cakes last that long?).
Only downside is having to wait overnight.
Might try with fondant icing sugar next time is that it is less sticky but this is just a suggestion not a criticism.