Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 261

Flour, butter and sugar are used in the proportions 2:1:1. Some add spices; nutmeg is the most common. There are 2 methods of mixing. The first sees the fat rubbed into the flour, the sugar stirred through, and eggs, cider, dried fruit and nuts added as required. The second is more elaborate: the butter and sugar are beaten together until fluffy, mixed with eggs and beaten again. Then half the flour, combined with spice and bicarbonate of soda, is beaten in. The cider is added, and the mixture stirred until it begins to froth. The remaining flour is immediately stirred through. The cake is baked at 200°C for 40-50 minutes.