Iced Raspberry & Passionfruit Scone Layered Jelly Cake

  • Serves 8-10
  • Difficulty Hard

Bring back those childhood memories with this oh-so-satisfying Iced Raspberry & Passionfruit Scone Jelly Cake!



7 tbs T2 Twinkle Berry Loose Leaf Flavoured Fruit Tisane
440g (2 cups) caster sugar
8 tbs gelatine
1/2 punnet strawberries, hulled and halved
1 punnet blueberries
1 punnet raspberries
2 170g tins passionfruit pulp, strained and seeds discarded
675ml (2 1/2 cups) milk
4 Bakers Delight Iced Raspberry & Passionfruit Scones, cut into quarters


    1. Step 1

      Steep T2 Twinkle Berry Loose Leaf Flavoured Fruit Tisane and one cup caster sugar in two cups boiling water for one hour. Strain into a large bowl and add six and half cups cold water. Set aside

    2. Step 2

      Place 5 tablespoons gelatine in a measuring jug and add half a cup boiling water, stir until dissolved and whisk into tea. Place bowl into fridge and every fifteen minutes whisk until it becomes thick, like the consistency of hair gel

    3. Step 3

      Remove tea bowl from fridge and gently fold strawberries, blueberries and raspberries into mixture. Ladle into a fourteen cup bunt tin and place into fridge for 30-40 minutes or until firm to touch with your finger

    4. Step 4

      In the meantime, combine remaining caster sugar and quarter of a cup boiling water in a medium bowl, stir to dissolve. Stir in passionfruit pulp and milk. Place in the fridge to cool completely

    5. Step 5

      Dissolve remaining gelatine into half a cup boiling water stir until dissolved and whisk into milk mixture

    6. Step 6

      Gently pour half the mix into bunt tin and place the scone slices around the pan. Gently fill tin with remaining milk mixture and return to fridge to set overnight

    7. Step 7

      To release jelly, place mould into a sink of warm water for a moment. Place a plate or cake stand over the base of the mould and gently invert. Serve immediately