Raspberry snitter

Raspberry snitter

Scandinavian Baking
Columbus Leth

This cake is for people who like things really sweet, such as my husband! Because of the sweetness, it has to be made with home-made raspberry jam that really tastes of the fruit and has a little acidity to it. The word snitte means half a piece of smørrebrød, and can also refer to cut up pieces of food, which is how this gets its name.


Quantity Ingredient

For the raspberry jam

Quantity Ingredient
300g frozen raspberries
100g caster sugar

For the base

Quantity Ingredient
200g plain flour, plus more to dust
50g icing sugar
100g chilled butter, chopped
1/2 egg, lightly beaten

For the icing

Quantity Ingredient
100g icing sugar
pink sprinkles


  1. Start by making the raspberry jam. Place the frozen raspberries in a small heavy based saucepan and bring to the boil, stirring all the time. Now add the sugar and let the jam simmer for 20 minutes. Leave to cool. It should be very thick.
  2. To make the base, sift the flour and icing sugar into a bowl and rub in the butter with your fingers until the mixture resembles crumbs. Add the egg and stir until the pastry comes together in a ball. Wrap in cling film and rest in the refrigerator for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Roll the dough out on a floured work surface to 40 x 22cm, then cut this into two 20 x 11cm rectangular pieces. Prick each with a skewer all over and bake for 20 minutes. Leave to cool on a wire rack.
  5. Place one of the bases on a sheet of baking parchment. Mix the icing sugar with 2 tbsp of water and whisk until it has a smooth consistency, then spread evenly on the base. Leave to set for 30 minutes. Place the other base on a wooden chopping board and spread with the raspberry jam. Top with the iced base, sprinkle with the pink sprinkles and cut into smaller triangular pieces. Serve, or keep in an airtight container for four or five days.
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