Pink jam slice

Pink jam slice

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(22 ratings)

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


Cuts into 24 slices
A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam

Nutrition and extra info

  • un-iced

Nutrition: per square

  • kcal313
  • fat11g
  • saturates7g
  • carbs52g
  • sugars37g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 300g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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)


  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.

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Comments, questions and tips

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3rd Apr, 2019
I've made this lots of times and it always goes down well so today I thought I would try it with lemon curd instead of jam and it was equally as nice. I swapped the pink food colouring for yellow.
Amandajayxx's picture
19th Sep, 2018
I made this because its the closest recipe I can find to one that my great aunt made for me. It wasn't as easy to make as it sounds, the top layer was difficult to crumble over the top and is far too sweet. I have since found a recipe in a Bero book which is a lot better. Icing was too watery and didn't set so the whole thing pretty much ended in the bin. The directions were followed to the letter. Wont use this recipe again's picture
2nd Nov, 2014
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.
1st Aug, 2014
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
7th May, 2014
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.
30th Mar, 2014
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.
20th Mar, 2014
The base was nice ans short, the icing however waaaaaay to sweet, your teeth almost hurt when biting into it.
9th Mar, 2014
Yum and so easy.
9th Mar, 2014
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.
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