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

The Press - Your Weekend (The Press) - - Weekend Kitchen -

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

Pink co­conut

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.

Ber­nadette Hogg Kate Ar­buth­not Manja Wachsmuth

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