Oldies but goodies
Some good, old-fashioned baking like our mothers and grandmothers used to make is always a welcome sight, says NZ House & Garden Food Editor Sally Butters. PINK LADY TEA CAKE ECCLES CAKES
This cake was once at every little girl’s birthday party and a ladies’ tea was incomplete without one. There are many versions, and it is often made in slab form. This one was adapted from an old dry cleaners’ recipe book. If you prefer, the icing can be tinted pink and the coconut on top left white.
120g butter, softened 170g sugar 2 eggs ½ cup milk ½ teaspoon pink food colouring 2 teaspoons raspberry flavouring 1 teaspoon vanilla extract 1 cup plain flour ½ cup desiccated coconut 1 teaspoon baking powder
2 cups icing sugar 1 tablespoon boiling water 1 tablespoon lime or lemon juice 25g butter, melted
½ cup coconut thread Few drops of pink food colouring
Heat oven to 180C. Grease an 18cm ring tin (or 20cm square tin for a slab cake) then dust with flour. These little pastry cakes, originally from the village of Eccles in Manchester, England, are always a favourite and are super easy to make with pre-rolled pastry (Paneton flaky puff pastry is an excellent choice). You can make these cakes a little smaller if you wish, adjust the cooking time accordingly.
500g ready-rolled butter puff pastry 1 egg yolk, lightly beaten for brushing
30g butter, cubed and at room temperature ½ cup currants ½ cup raisins ¼ cup chopped mixed peel 2 tablespoons raw sugar, plus extra for sprinkling ½ teaspoon ground nutmeg 1 teaspoon mixed spice
Heat oven to 200C. Lightly grease an oven tray. Cut pastry into 10 x 10cm squares.
Place filling ingredients in a bowl and combine using your fingers. Divide
This was requested at many a birthday party in days gone by. The marshmallow was often tinted pink or topped with toasted coconut and lightly toasted chopped nuts.
175g butter, at room temperature 175g sugar 1 egg 1 teaspoon vanilla extract 350g plain flour 1½ teaspoons baking powder
1½ tablespoons gelatin 1½ cups sugar 1½ cups water 2 teaspoons vanilla extract Freeze-dried raspberries to decorate
Cream butter and sugar then add egg and beat well. Beat in vanilla. Sift flour and baking powder over and mix well. Refrigerate for 30 minutes.
Heat oven to 175C. Line a 23cm x 33cm high-sided baking tray (it does not need to be exactly this size) with baking paper.