Go Back
–+ servings
Close-up of a slice revealing smooth citrus layer beneath crisp topping.

Cornflake Cake

This Cornflake Cake is a British-style tart made with a crisp shortcrust pastry shell, raspberry jam, and a sweet golden syrup cornflake topping.
Print Pin
Course: Dessert
Cuisine: British
Keyword: Cornflake Cake
Prep Time: 20 minutes
Cook Time: 42 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 47 minutes
Servings: 10

Ingredients

Shortcrust Tart Shell

  • 225 g plain flour also known as all-purpose flour
  • 100 g unsalted butter cold and cubed
  • 40 g icing sugar also known as powdered sugar or confectioners’ sugar
  • 1 large egg cold

Cornflake Filling

  • 4 cups Kellogg’s Cornflakes
  • 60 g unsalted butter
  • 1/4 cup light brown sugar
  • 1/2 cup golden syrup
  • 1/4 tsp fine sea salt
  • 1/3 cup raspberry jam

Instructions

Prepare the Shortcrust Tart Shell

  • Add the plain flour, icing sugar, and cold cubed butter to the bowl of a food processor.
  • Process until the mixture resembles fine breadcrumbs and the butter is cut into very small pieces.
  • Add the cold egg.
  • Process on low speed until the mixture begins to form large clumps.
  • Transfer the dough to a clean work surface.
  • Gently bring the dough together with your hands, taking care not to overwork it.
  • Shape the dough into a smooth ball.
  • Press the dough into a disk approximately 1 inch thick.
  • Lightly flour the work surface and dust the top of the dough with a small amount of flour.
  • Roll the pastry gradually, turning it often, until it is approximately 4 to 5 mm thick or about 11 inches in diameter.
  • Place a rolling pin in the center of the rolled pastry.
  • Fold one side of the pastry over the rolling pin.
  • Lift the rolling pin carefully so the pastry hangs over it.
  • Lightly remove any excess flour from the underside of the pastry.
  • Carefully lay the pastry into a 9-inch round tart pan with a removable base.
  • Press the pastry gently into the corners from the sides.
  • Press the pastry against the sides of the tart pan.
  • Leave the excess pastry standing upright around the edge.
  • Place the tart pan in the freezer for 45 minutes, or refrigerate for at least 2 hours.

Blind Bake the Tart Shell

  • Preheat the oven to 180°C / 350°F, or 160°C fan.
  • Use a fork to prick the pastry base all over.
  • Trim away the excess pastry using a small sharp knife.
  • Line the tart shell with baking paper.
  • Fill the lined tart shell with pie weights or rice, ensuring the weights are pressed firmly against the edges.
  • Bake for 20 minutes.
  • Carefully remove the baking paper and pie weights or rice.
  • Return the tart shell to the oven.
  • Bake for an additional 15 minutes, or until the pastry is dry and lightly golden.
  • Remove the tart shell from the oven and set it aside.

Prepare the Cornflake Filling

  • Prepare the filling only after the tart shell has been blind baked.
  • Add the unsalted butter, light brown sugar, golden syrup, and fine sea salt to a large saucepan.
  • Place the saucepan over medium heat.
  • Stir until the butter has melted and the mixture is smooth and well combined.
  • Remove the saucepan from the heat.
  • Add the cornflakes to the saucepan.
  • Stir quickly and carefully until the cornflakes are evenly coated in the syrup mixture.
  • If the saucepan is not large enough, transfer the mixture to a large bowl and stir gently.

Assemble and Bake

  • Spread the raspberry jam evenly over the base of the blind-baked tart shell.
  • Spoon the coated cornflake mixture over the jam layer.
  • Spread the cornflake mixture evenly over the tart.
  • Bake for 6 to 8 minutes, or until the cornflakes appear lightly toasted on top.
  • Remove the tart from the oven.
  • Allow the Cornflake Cake to cool before slicing.
  • Cut into 10 servings.
  • Serve as desired.

Notes

To make this Cornflake Cake gluten free, replace the plain flour in the shortcrust pastry with a gluten-free all-purpose flour blend suitable for pastry.
Use certified gluten-free cornflakes, as many standard cornflake cereals may contain barley malt or gluten-containing ingredients.
Confirm that the icing sugar, light brown sugar, golden syrup, raspberry jam, butter, egg, and fine sea salt are gluten free.
If using pie weights such as rice, ensure they have not been used previously with gluten-containing pastry.
Use clean cookware, utensils, a food processor, rolling pin, tart pan, and work surface to prevent cross-contamination.
If preparing this dessert for someone with celiac disease, choose certified gluten-free ingredients whenever possible.