Читать книгу The British Baking Book - Regula Ysewijn - Страница 36

Cornish heavy cake

39

For 6–8 people

3½ Tbsp (50 g) butter, at room

temperature

3½ Tbsp (50 g) lard

2¾ cups (340 g) plain white flour

¼ cup (50 g) granulated white sugar

½ tsp sea salt

½ cup milk or water

1¼ cups (180 g) currants

¹⁄

³

cup (50 g) candied citrus peel

1 egg yolk + 1 Tbsp milk, for egg wash

granulated white sugar, for dusting

For a 9 x 13–inch baking sheet

Preheat your oven to 375°F and line the baking sheet with parchment paper.

Roughly mix the butter and lard with the flour, sugar, and salt.

Add the milk or water and knead until combined. Add the currants and candied

peel and knead to distribute them throughout the dough. Cover the dough and

set aside for 1–2 hours.

Turn the dough out onto the baking sheet and gently push it into a large rectangle.

Use a knife to lightly score the portions into diamonds. Brush the egg wash over

the dough and sprinkle with sugar.

Bake in the center of the oven for 40–50 minutes.

It’s not certain when this cake came into existence, but Cornwall locals claim it’s an age-old cake. This recipe comes

from a booklet from around 1920 that contained Cornish recipes. It’s a flat, rough cake with currants that actually

looks more like a rock cake.