Peach Blossom Surprise (Jelly Cakes)
I have such lovely memories of these beautiful little jelly cakes growing up. We always called them Peach Blossoms and they felt so special whenever they appeared at bakeries, family gatherings or afternoon teas.
Soft fluffy sponge cakes are dipped in jelly, rolled in coconut and sandwiched together with cream for a beautiful twist on the classic Aussie Lamington. To make them feel even more special, I like to tuck half a fresh raspberry into the middle for a little hidden surprise between the cakes.
They’re perfect for Mother’s Day, high teas, baby showers or a special morning tea spread when you want something that feels a little nostalgic and homemade.
If you love nostalgic Australian baking recipes, you might also enjoy my Lamington Butterfly Cupcakes for another bakery-style homemade treat to share with family and friends.
One bite of these sweet little cakes and it’s very hard to stop at just one.
Why You’ll Love This Recipe
Perfect for special occasions like Mother’s Day, high tea or baby showers
They can be made ahead which makes entertaining easier
Freezer-friendly so you can prep ahead for gatherings
A beautiful nostalgic Aussie bakery-style recipe to recreate at home
FAQ:
Can I make Peach Blossom Jelly Cakes ahead of time?
Yes. You can make the cakes and coat them in jelly and coconut the day before. Fill them with cream before serving for the freshest result.
Can I freeze jelly cakes?
Yes. The unfilled jelly cakes freeze really well. Store in an airtight container and thaw before filling.
Can I use jam instead of raspberries?
Absolutely. A small spoon of raspberry jam in the centre works beautifully if you don’t have fresh raspberries.
More Sweet Recipes You’ll Love:
Peach Blossom Surprise (Jelly Cakes)
Ingredients
- 80g butter
- ½ cup (110g) caster sugar
- 1 teaspoon vanilla
- 1 egg
- ⅔ cup milk
- ½ cup (150g) Self Raising Flour, sifted
- 12 raspberries (optional)
- 1 packet Aeroplane jelly (strawberry or raspberry flavoured)
- 1 cup coconut
- 300ml thickened cream
- ¼ cup icing sugar
- 1 teaspoon vanilla
- 125g mascarpone cheese
Instructions
- Preheat the oven 160ºC. Grease 2 mini muffin pans or 2 rounded patty cake pans. Traditionally they are made in gem irons if you have some.
- In a large measuring jug prepare jelly according to packet directions. Allow to cool on the bench.
- Place the jelly in the fridge for approximately 1 hour. Jelly should be a little thick, but not anywhere near set.
- Cream butter, sugar and vanilla with an electric mixer on high speed for approximately 5-6 minutes or until thick and creamy.
- Add egg and mix on medium-low speed until well combined
- Fold through milk and flour alternately until just combined. Do not overmix.
- Spoon batter into cake pans, until just under the rim. Do not overfill.
- Cook in the oven for 10-12 minutes.
- Allow cakes to cool in cake trays.
- When the cakes are cooled, remove them from their tray and place on a board.
- Pour coconut on a large plate and remove jelly from the fridge.
- Dip each cake into the jelly and, using a fork, turn the cake over to ensure it is fully coated in jelly liquid. Remove from the jelly and roll in the coconut. Place upside down on a cooling rack to dry.
- Continue with each cake until all is finished. Place in the fridge for a minimum of one hour to set.
- Place cream, icing sugar, vanilla and mascarpone in a large mixing bowl. Beat on high speed with an electric beater until thickened peaks form.
- Using a teaspoon, place a heaped spoon of cream on the flat side of one cake, put 1 raspberry in the middle (if using) and put another cake on top.
