De­lights From The Duchy

Prince Charles’ 70th birth­day of­fers a per­fect op­por­tu­nity to ex­plore the rich food her­itage of the Duchy of Corn­wall…

My Weekly - - Contents -

Dishes from Corn­wall

1 Pre­heat oven to 180°C, fan oven 160°C, Gas Mark 4. Grease two 23cm sand­wich tins and line the bases with non-stick bak­ing pa­per.

2 In a large mix­ing bowl, beat but­ter and caster sugar to­gether with a hand-held elec­tric mixer un­til light and fluffy. Grad­u­ally beat in the eggs. Stir in the vanilla ex­tract.

3 Fold in flour and salt, us­ing a large metal spoon. Stir in milk gently to form a soft, drop­ping con­sis­tency. Share be­tween the tins, lev­el­ling the tops. Bake for 25-30min, when they should be firm yet slightly springy. Cool on a rack for 10min, then turn out. Re­move pa­per and cool.

4 For the frost­ing: Beat but­ter un­til soft and creamy, then grad­u­ally add ic­ing sugar, beat­ing well with a wooden spoon or hand-held elec­tric mixer. Spread jam over one sand­wich cake. Spread but­ter ic­ing over un­der­side of the sec­ond cake, then sand­wich to­gether. Spread but­ter ic­ing evenly over top and sides of the cake. Leave in a cool place for 2 hours or overnight. 5 For the dec­o­ra­tion: Par­tially roll out re­gal ic­ing on a work sur face lightly dusted with ic­ing sugar. Add 2-3 drops blue food colour­ing ran­domly, fold re­gal ic­ing over and re-roll un­til thin to cre­ate a mar­bled ef­fect. Use this to cover the cake, trim­ming to fit.

6 Us­ing petal paste, model 6-7 fish shapes, cut­ting straight across the base so they will stand on the cake to look as if they are leap­ing from it. Leave to set be­fore paint­ing with ed­i­ble metal­lic paint. Mark their in­tended po­si­tion on the cake. Cut out star shapes and an­chor shapes from re­main­ing ic­ing, then paint with gold and sil­ver ed­i­ble paint.

7 Lightly beat the egg white and add enough ic­ing sugar to make a stiff royal ic­ing. Pipe “waves” along the base of where the fish will be, and add a few tiny ed­i­ble sprin­kles. Put the fish in place and leave to set. Put a dot of ic­ing where you want the stars to be, and po­si­tion on top. To fin­ish, wrap hes­sian rib­bon and thin rope around the cake and dec­o­rate with the an­chors.

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