International Cakes
This chapter contains some international favourites: some will be familiar, others might be new, but all are exciting.
Amish Shoo-fly Cake
Makes one 23 x 30 cm cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/2 cups plain (all-purpose) flour
225 g/8 oz/2 cups wholemeal (wholewheat) flour
450 g/1 lb/2 cups soft brown sugar
350 g/12 oz/1 cup black treacle (molasses)
10 ml/2 tsp bicarbonate of soda (baking soda)
450 ml/¾ pt/2 cups boiling water
Rub the butter or margarine into the flours until the mixture resembles breadcrumbs. Stir in the sugar. Set aside 100 g/4 oz/1 cup of the mixture for the topping. Mix together the treacle, bicarbonate of soda and water and stir into the flour mixture just until the dry ingredients have been absorbed. Spoon into a greased and floured 23 x 30 cm/9 x 12 in cake tin (pan) and sprinkle with the reserved mixture. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes until a skewer inserted in the centre comes out clean. Serve warm.
Boston Custard Slice
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
2.5 ml/½ tsp vanilla essence (extract)
175 g/6 oz/1½ cups self-raising (self-rising) flour
5 ml/1 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
Custard Filling
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs and vanilla essence, beating well after each addition. Mix together the flour, baking powder and salt and add to the mixture alternately with the milk. Spoon into a greased and floured 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch. When cool, cut the cake horizontally and sandwich the two halves together with the custard filling.
American White Mountain Cake
Makes one 23 cm/9 in cake
225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups caster (superfine) sugar
3 eggs, lightly beaten
350 g/12 oz/3 cups self-raising (self-rising) flour
15 ml/1 tbsp baking powder
1.5 ml/¼ tsp salt
250 ml/8 fl oz/1 cup milk
5 ml/1 tsp vanilla essence (extract)
5 ml/1 tsp almond essence (extract)
For the lemon filling:
45 ml/3 tbsp cornflour (cornstarch)
75 g/3 oz/1/3 cup caster (superfine) sugar
1.5 ml/¼ tsp salt
300 ml/½ pt/1¼ cups milk
25 g/1 oz/2 tbsp butter or margarine
90 ml/6 tbsp lemon juice
5 ml/1 tsp grated lemon rind
For the frosting:
350 g/12 oz/1½ cups caster (superfine) sugar
A pinch of salt
2 egg whites
75 ml/5 tbsp cold water
15 ml/1 tbsp golden (light corn) syrup
5 ml/1 tsp vanilla essence (extract)
175 g/6 oz/1½ cups desiccated (shredded) coconut
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs. Mix together the flour, baking powder and salt, then add to the creamed mixture alternately with the milk and essences. Spoon the mixture into three greased and lined 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until a skewer inserted into the centre comes out clean. Leave to cool.
To make the filling, mix together the cornflour, sugar and salt, then whisk in the milk until blended. Add the butter or margarine in pieces and whisk over a low heat for about 2 minutes until thick. Stir in the lemon juice and rind. Leave to cool and chill.
To make the frosting, mix together all the ingredients except the vanilla essence and coconut in a heatproof bowl set over a pan of gently simmering water. Beat for about 5 minutes until stiff. Stir in the vanilla essence and beat for a further 2 minutes.
To assemble the cake, spread the base layer with half the lemon filling and sprinkle with 25 g/1 oz/¼ cup of coconut. Repeat with the second layer. Spread the frosting over the top and sides of the cake and sprinkle with the remaining coconut.
American Buttermilk Cake
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
5 ml/1 tsp grated lemon rind
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
A pinch of salt
250 ml/8 fl oz/1 cup buttermilk
Lemon Filling
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then stir in the lemon rind and vanilla essence. Mix together the flour, baking powder, bicarbonate of soda and salt and add to the mixture alternately with the buttermilk. Beat well until smooth. Spoon the mixture into two greased and floured 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool in the tins for 5 minutes before turning out on to a wire rack to finish cooling. When cool, sandwich together with the lemon filling.
Caribbean Ginger and Rum Cake
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine
120 ml/4 fl oz/½ cup black treacle (molasses)
1 egg, lightly beaten
60 ml/4 tbsp rum
100 g/4 oz/1 cup self-raising (self-rising) flour
10 ml/2 tsp ground ginger
75 g/3 oz/1/3 cup soft brown sugar
25 g/1 oz crystallised (candied) ginger, chopped
Melt the butter or margarine with the treacle over a low heat, then leave to cool slightly. Stir in the remaining ingredients to make a soft batter. Spoon into a greased and lined 20 cm/8 in ring tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until well risen and firm to the touch.
Sachertorte
Makes one 20 cm/8 in cake
200 g/7 oz/1¾ cups plain (semi-sweet) chocolate
8 eggs, separated
100 g/4 oz/½ cup unsalted (sweet) butter, melted
2 egg whites
A pinch of salt
150 g /5 oz/2/3 cup caster (superfine) sugar
A few drops of vanilla essence (extract)
100 g/4 oz/1 cup plain (all-purpose) flour
For the icing (frosting):
150 g/5 oz/1¼ cups plain (semi-sweet) chocolate
250 ml/8 fl oz/1 cup single (light) cream
175 g/6 oz/¾ cup caster (superfine) sugar
A few drops of vanilla essence (extract)
1 egg, beaten
100 g/4 oz/1/3 cup apricot jam (conserve), sieved (strained)
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat. Lightly beat the egg yolks with the butter, then stir into the melted chocolate. Whisk all the egg whites and the salt until stiff, then gradually add the sugar and vanilla essence and continue to beat until the mixture stands in stiff peaks. Gradually fold into the chocolate mixture, then fold in the flour. Spoon the mixture into two greased and lined 20 cm/8 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until a skewer inserted in the centre comes out clean. Turn out on to a wire rack and leave to cool.
To make the icing, melt the chocolate with the cream, sugar and vanilla essence over a medium heat until well blended, then simmer for 5 minutes without stirring. Mix a few spoonfuls of the chocolate mixture with the egg, then stir into the chocolate and cook for 1 minute, stirring. Remove from the heat and leave to cool to room temperature.
Sandwich the cakes together with the apricot jam. Cover the whole cake with the chocolate icing, smoothing the surface with a palette knife or spatula. Leave to cool, then chill for several hours until the icing hardens.
Caribbean Rum Fruit Cake
Makes one 20 cm/8 in cake
450 g/1 lb/22/3 cups dried mixed fruit (fruit cake mix)
225 g/8 oz/11/3 cups sultanas (golden raisins)
100 g/4 oz/2/3 cup raisins
100 g/4 oz/2/3 cup currants
50 g/2 oz/¼ cup glacé (candied) cherries
300 ml/½ pt/1¼ cups red wine
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
5 eggs, lightly beaten
10 ml/2 tsp black treacle (molasses)
225 g/8 oz/2 cups plain (all-purpose) flour
50 g/2 oz/½ cup ground almonds
5 ml/1 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
5 ml/1 tsp vanilla essence (extract)
300 ml/½ pt/1¼ cups rum
Place all the fruit and the wine in a pan and bring to the boil. Reduce the heat to minimum, cover and leave for 15 minutes, then remove from the heat and leave to cool. Cream together the butter or margarine and sugar until light and fluffy, then gradually mix in the eggs and treacle. Fold in the dry ingredients. Stir in the fruit mixture, vanilla essence and 45 ml/ 3 tbsp of the rum. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/ gas mark 3 for 3 hours until well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling. Pierce the top of the cake with a fine skewer and spoon over the remaining rum. Wrap in foil and leave to mature for as long as possible.
Danish Butter Cake
Makes one 23 cm/9 in cake
225 g/8 oz/1 cup butter or margarine, diced
175 g/6 oz/1½ cups plain (all-purpose) flour
40 g/1½ oz fresh yeast or 60 ml/4 tbsp dried yeast
15 ml/1 tbsp granulated sugar
1 egg, beaten
½ quantity Danish Custard Filling
60 ml/4 tbsp icing (confectioners’) sugar, sifted
45 ml/3 tbsp currants
Rub 100 g/4 oz/½ cup of the butter or margarine into the flour. Cream together the yeast and granulated sugar, then add it to the flour and butter with the egg and mix to a smooth dough. Cover and leave in a warm place for about 1 hour until doubled in size.
Turn out on to a floured surface and knead well. Roll out one-third of the dough and use to line the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). Spread the custard filling over the dough.
Roll out the remaining dough to a rectangle about 5 mm/¼ in thick. Cream together the remaining butter or margarine and the icing sugar, then mix in the currants. Spread over the dough, leaving a gap around the edges, then roll up the dough from the shorter side. Cut into slices and arrange on top of the custard filling. Cover and leave in a warm place to rise for about 1 hour. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25–30 minutes until well risen and golden on top.
Danish Cardamom Cake
Makes one 900 g/2 lb cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs
350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
10 cardamom seeds, ground
150 ml/¼ pt/2/3 cup milk
45 ml/3 tbsp raisins
45 ml/3 tbsp chopped mixed (candied) peel
Cream together the butter or margarine and sugar until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Fold in the flour, baking powder and cardamom. Gradually stir in the milk, raisins and mixed peel. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 190°C/375°F/ gas mark 5 for 50 minutes until a skewer inserted in the centre comes out clean.
Gâteau Pithiviers
Makes one 25 cm/10 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
1 egg
1 egg yolk
100 g/4 oz/1 cup ground almonds
30 ml/2 tbsp rum
400 g/14 oz Puff Pastry
For the glaze:
1 egg, beaten
30 ml/2 tbsp icing (confectioners’) sugar
Beat together the butter or margarine and sugar until light and fluffy. Beat in the egg and egg yolk, then beat in the almonds and rum. Roll out half the pastry (paste) on a lightly floured surface and cut into a 23 cm/9 in circle. Place on a dampened baking (cookie) sheet and spread the filling over the pastry to within 1 cm/½ in of the edge. Roll out the remaining pastry and cut into a 25 cm/ 10 in circle. Cut a 1 cm/½ in ring off the edge of this circle. Brush the edge of the pastry base with water and press the ring round the edge, gently pushing it to fit. Brush with water and press the second circle over the top, sealing the edges. Seal and flute the edges. Brush the top with beaten egg, then mark a pattern of radial cuts on the top with the blade of a knife. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until risen and golden brown. Sift the icing sugar over the top and return to the oven for a further 5 minutes until shiny. Serve warm or cold.
Galette des Rois
Makes one 18 cm/7 in cake
250 g/9 oz/2¼ cups plain (all-purpose) flour
5 ml/1 tsp salt
200 g/7 oz/scant 1 cup unsalted (sweet) butter, diced
175 ml/6 fl oz/¾ cup water
1 egg
1 egg white
Place the flour and salt in a bowl and make a well in the centre. Add 75 g/ 3 oz/1/3 cup of the butter, the water and whole egg and mix to a soft dough. Cover and leave to stand for 30 minutes.
Roll out the dough into a long rectangle on a lightly floured surface. Dot two-thirds of the dough with one-third of the remaining butter. Fold the uncovered pastry up over the butter, then fold the remaining pastry over the top. Seal the edges and chill for 10 minutes. Roll out the dough again and repeat with half the remaining butter. Chill, roll out and add the remaining butter, then chill for a final 10 minutes.
Roll out the dough into a 2.5 cm/1 in thick circle about 18 cm/7 in in diameter. Place on a greased baking (cookie) sheet, brush with egg white and leave to stand for 15 minutes. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until well risen and golden brown.
Crème Caramel
Makes one 15 cm/6 in cake
For the caramel:
100 g/4 oz/½ cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup water
For the custard:
600 ml/1 pt/2½ cups milk
4 eggs, lightly beaten
15 ml/1 tbsp caster (superfine) sugar
1 orange
To make the caramel, place the sugar and water in a small pan and dissolve over a low heat. Bring to the boil, then boil without stirring for about 10 minutes until the syrup turns a rich golden brown. Pour into a 15 cm/6 in soufflé dish and tilt the dish so the caramel flows over the base.
To make the custard, warm the milk, then pour it on to the eggs and sugar and whisk thoroughly. Pour into the dish. Stand the dish in a baking tin (pan) with hot water to half-way up the sides of the dish. Bake in a preheated oven at 170°C/325°F/gas mark 3 for 1 hour until set. Leave until cold before turning out on to a serving plate. Peel the orange and slice horizontally, then cut each slice in half. Arange around the caramel to decorate.
Gugelhopf
Makes one 20 cm/8 in cake
25 g/1 oz fresh yeast or 40 ml/ 2½ tbsp dried yeast
120 ml/4 fl oz/½ cup warm milk
100 g/4 oz/2/3 cup raisins
15 ml/1 tbsp rum
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
A pinch of grated nutmeg
100 g/4 oz/½ cup caster (superfine) sugar
Grated rind of 1 lemon
175 g/6 oz/¾ cup butter or margarine, softened
3 eggs
100 g/4 oz/1 cup blanched almonds
Icing (confectioners’) sugar for dusting
Blend the yeast with a little of the warm milk and leave in a warm place for 20 minutes until frothy. Place the raisins in a bowl, sprinkle with the rum and leave to soak. Place the flour, salt and nutmeg in a bowl and stir in the sugar and lemon rind. Make a well in the centre, pour in the yeast mixture, the remaining milk, the butter or margarine and the eggs and work together to make a dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size. Generously butter a 20 cm/8 in gugelhopf tin (fluted tube pan) and place the almonds around the base. Knead the raisins and rum into the risen dough and mix well. Spoon the mixture into the tin, cover and leave in a warm place for 40 minutes until the dough has almost doubled in volume and reached to the top of the tin. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes until a skewer inserted in the centre comes out clean. Cover with a double layer of greaseproof (waxed) paper towards the end of the cooking if the cake is over-browning. Turn out and leave to cool, then dust with icing sugar.
Luxury Chocolate Gugelhopf
Makes one 20 cm/8 in cake
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
120 ml/4 fl oz/½ cup warm milk
50 g/2 oz/1/3 cup raisins
50 g/2 oz/1/3 cup currants
25 g/1 oz/3 tbsp chopped mixed (candied) peel
15 ml/1 tbsp rum
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
5 ml/1 tsp ground allspice
A pinch of ground ginger
100 g/4 oz/½ cup caster (superfine) sugar
Grated rind of 1 lemon
175 g/6 oz/¾ cup butter or margarine, softened
3 eggs
For the topping:
60 ml/4 tbsp apricot jam (conserve), sieved (strained)
30 ml/2 tbsp water
100 g/4 oz/1 cup plain (semi-sweet) chocolate
50 g/2 oz/½ cup flaked (slivered) almonds, toasted
Blend the yeast with a little of the warm milk and leave in a warm place for 20 minutes until frothy. Place the raisins, currants and mixed peel in a bowl, sprinkle with the rum and leave to soak. Place the flour, salt and spices in a bowl and stir in the sugar and lemon rind. Make a well in the centre, pour in the yeast mixture, the remaining milk and the eggs and work together to make a dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size. Knead the fruit and rum into the risen dough and mix well. Spoon the mixture into a well-buttered 20 cm/8 in gugelhopf tin (fluted tube pan), cover and leave in a warm place for 40 minutes until the dough has almost doubled in volume and reached to the top of the tin. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes until a skewer inserted in the centre comes out clean. Cover with a double layer of greaseproof (waxed) paper towards the end of the cooking if the cake is becoming too brown. Turn out and leave to cool.
Heat the jam with the water, stirring until well blended. Brush over the cake. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the cake and press the flaked almonds around the base before the chocolate sets.
Stollen
Makes three 350 g/12 oz cakes
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
15 ml/1 tbsp caster (superfine) sugar
120 ml/4 fl oz/½ cup warm water
25 g/1 oz/¼ cup strong plain (bread) flour
For the fruit dough:
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
75 g/3 oz/1/3 cup demerara sugar
1 egg, lightly beaten
225 g/8 oz/11/3 cups raisins
30 ml/2 tbsp rum
50 g/2 oz/1/3 cup chopped mixed (candied) peel
50 g/2 oz/½ cup ground almonds
5 ml/1 tsp ground cinnamon
100 g/4 oz/½ cup butter or margarine, melted
175 g/6 oz Almond Paste
For the glaze:
1 egg, lightly beaten
75 g/3 oz/1/3 cup caster (superfine) sugar
90 ml/6 tbsp water
50 g/2 oz/½ cup flaked (slivered) almonds
Icing (confectioners’) sugar for dusting
To make the yeast mixture, mix the yeast and sugar to a paste with the warm water and flour. Leave in a warm place for 20 minutes until frothy.
To make the fruit dough, place the flour and salt in a bowl, stir in the sugar and make a well in the centre. Add the egg with the yeast mixture and mix to a smooth dough. Add the raisins, rum, mixed peel, ground almonds and cinnamon and knead until well blended and smooth. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 30 minutes.
Divide the dough into thirds and roll out into rectangles about 1 cm/½ in thick. Brush the butter over the top. Divide the almond paste into thirds and roll into sausage shapes. Place one in the centre of each rectangle and fold the pastry over the top. Turn over with the seam underneath and place on a greased baking (cookie) sheet. Brush with egg, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 40 minutes until doubled in size.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 30 minutes until golden brown.
Meanwhile, boil the sugar with the water for 3 minutes until you have a thick syrup. Brush the top of each stollen with the syrup and sprinkle with flaked almonds and icing sugar.
Almond Stollen
Makes two 450 g/1 lb loaves
15 g/½ oz fresh yeast or 20 ml/ 4 tsp dried yeast
50 g/2 oz/¼ cup caster (superfine) sugar
300 ml/½ pt/1¼ cups warm milk
1 egg
Grated rind of 1 lemon
A pinch of grated nutmeg
450 g/1 lb/4 cups plain (all-purpose) flour
A pinch of salt
100 g/4 oz/2/3 cup chopped mixed (candied) peel
175 g/6 oz/1½ cups almonds, chopped
50 g/2 oz/¼ cup butter or margarine, melted
75 g/3 oz/½ cup icing (confectioners’) sugar, sifted, for dusting
Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Beat the egg with the remaining sugar, the lemon rind and nutmeg, then beat into the yeast mixture with the flour, salt and remaining warm milk and mix to a soft dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 30 minutes.
Knead in the mixed peel and almonds, cover again and leave in a warm place for 30 minutes until doubled in size.
Divide the dough into halves. Roll one half into a 30 cm/12 in sausage shape. Press the rolling pin into the centre to make a dip, then fold over one side lengthways and press down gently. Repeat with the other half. Place both on a greased and lined baking (cookie) sheet, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 25 minutes until doubled in size. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden and a skewer inserted in the centre comes out clean. Brush the warm loaves generously with the melted butter and sprinkle with the icing sugar.
Pistachio Nut Stollen
Makes two 450 g/1 lb loaves
15 g/½ oz fresh yeast or 20 ml/ 4 tsp dried yeast
50 g/2 oz/¼ cup caster (superfine) sugar
300 ml/½ pt/1¼ cups warm milk
1 egg
Grated rind of 1 lemon
A pinch of grated nutmeg
450 g/1 lb/4 cups plain (all-purpose) flour
A pinch of salt
100 g/4 oz/2/3 cup chopped mixed (candied) peel
100 g/4 oz/1 cup pistachio nuts, chopped
100 g/4 oz Almond Paste
15 ml/1 tbsp maraschino liqueur
50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted
For the topping:
50 g/2 oz/¼ cup butter or margarine, melted
75 g/3 oz/½ cup icing (confectioners’) sugar, sifted, for dusting
Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Beat the egg with the remaining sugar, the lemon rind and nutmeg, then beat into the yeast mixture with the flour, salt and remaining warm milk and mix to a soft dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 30 minutes.
Knead in the mixed peel and pistachio nuts, cover again and leave in a warm place for 30 minutes until doubled in size. Work the almond paste, liqueur and icing sugar to a paste, roll out to 1 cm/½ in thick and cut into cubes. Work into the dough so that the cubes remain whole.
Divide the dough into halves. Roll one half into a 30 cm/12 in sausage shape. Press the rolling pin into the centre to make a dip, then fold over one side lengthways and press down gently. Repeat with the second half. Place both on a greased and lined baking (cookie) sheet, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 25 minutes until doubled in size. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden and a skewer inserted in the centre comes out clean. Brush the warm loaves generously with the melted butter and dust with the icing sugar.
Baklava
Makes 24
450 g/1 lb/2 cups caster (superfine) sugar
300 ml/½ pt/1¼ cups water
5 ml/1 tsp lemon juice
30 ml/2 tbsp rose water
350 g/12 oz/1½ cups unsalted (sweet) butter, melted
450 g/1 lb filo pastry (paste)
675 g/1½ lb/6 cups almonds, finely chopped
To make the syrup, dissolve the sugar in the water over a low heat, stirring occasionally. Add the lemon juice and bring to the boil. Boil for 10 minutes until syrupy, then add the rose water and leave to cool, then chill.
Brush a large roasting tin with melted butter. Layer half the sheets of filo in the tin, brushing each one with butter. Fold up the edges to hold in the filling. Spread the almonds over the top. Continue to layer the remaining pastry, brushing each sheet with melted butter. Brush the top generously with butter. Cut the pastry into lozenge shapes about 5 cm/2 in wide. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 25 minutes until crisp and golden. Pour the cool syrup over the top, then leave to cool.
Hungarian Stressel Whirls
Makes 16
25 g/1 oz fresh yeast or 40 ml/ 2½ tbsp dried yeast
15 ml/1 tbsp soft brown sugar
300 ml/½ pt/1¼ cups warm water
15 ml/1 tbsp butter or margarine
450 g/1 lb/4 cups wholemeal (wholewheat) flour
15 ml/1 tbsp milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/½ tsp salt
1 egg
175 g/6 oz/1 cup currants
100 g/4 oz/2/3 cup sultanas (golden raisins)
50 g/2 oz/1/3 cup raisins
50 g/2 oz/1/3 cup chopped mixed (candied) peel
For the topping:
75 g/3 oz/¾ cup wholemeal (wholewheat) flour
50 g/2 oz/¼ cup butter or margarine, melted
75 g/3 oz/1/3 cup soft brown sugar
25 g/1 oz/¼ cup sesame seeds
For the filling:
50 g/2 oz/¼ cup soft brown sugar
50 g/2 oz/¼ cup butter or margarine, softened
50 g/2 oz/½ cup ground almonds
2.5 ml/½ tsp grated nutmeg
25 g/2 oz/1/3 cup stoned (pitted) prunes, chopped
1 egg, beaten
Mix together the yeast and sugar with a little of the warm water and leave in a warm place for 10 minutes until frothy. Rub the butter or margarine into the flour, then stir in the milk powder, mixed spice and salt and make a well in the centre. Stir in the egg, the yeast mixture and the remaining warm water and mix to a dough. Knead until smooth and elastic. Knead in the currants, sultanas, raisins and mixed peel. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in warm place for 1 hour.
Mix together the topping ingredients until crumbly. To make the filling, cream together the butter or margarine and sugar, then mix in the almonds and nutmeg. Roll out the dough to a large rectangle about 1 cm/½ in thick. Spread with the filling and sprinkle with the prunes. Roll up like a Swiss (jelly) roll, brushing the edges with egg to seal together. Cut into 2.5 cm/1 in slices and arrange in a greased, shallow baking tin (pan). Brush with egg and sprinkle with the topping mixture. Cover and leave in a warm place to rise for 30 minutes. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes.
Panforte
Makes one 23 cm/9 in cake
175 g/6 oz/¾ cup granulated sugar
175 g/6 oz/½ cup clear honey
100 g/4 oz/2/3 cup dried figs, chopped
100 g/4 oz/2/3 cup chopped mixed (candied) peel
50 g/2 oz/¼ cup glacé cherries (candied), chopped
50 g/2 oz/¼ cup glacé (candied) pineapple, chopped
175 g/6 oz/1½ cups blanched almonds, coarsely chopped
100 g/4 oz/1 cup walnuts, coarsely chopped
100 g/4 oz/1 cup hazelnuts, coarsely chopped
50 g/2 oz/½ cup plain (all-purpose) flour
25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder
5 ml/1 tsp ground cinnamon
A pinch of grated nutmeg
15 ml/1 tbsp icing (confectioners’) sugar, sifted
Dissolve the granulated sugar in the honey in a pan over a low heat. Bring to the boil and boil for 2 minutes until you have a thick syrup. Mix together the fruit and nuts and stir in the flour, cocoa and spices. Stir in the syrup. Spoon the mixture into a greased 23 cm/9 in sandwich tin (pan) lined with rice paper. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 45 minutes. Leave to cool in the tin for 15 minutes, then turn out on to a wire rack to cool. Sprinkle with the icing sugar before serving.
Pasta Ribbon Cake
Makes one 23 cm/9 in cake
300 g/11 oz/2¾ cups plain (all-purpose) flour
50 g/2 oz/¼ cup butter or margarine, melted
3 eggs, beaten
A pinch of salt
225 g/8 oz/2 cups almonds, chopped
200 g/7 oz/scant 1 cup caster (superfine) sugar
Grated rind and juice of 1 lemon
90 ml/6 tbsp kirsch
Place the flour in a bowl and make a well in the centre. Stir in the butter, eggs and salt and mix to a soft dough. Roll out thinly and cut into narrow ribbons. Mix together the almonds, sugar and lemon rind. Grease a 23 cm/9 in cake tin (pan) and sprinkle with flour. Arrange a layer of the pasta ribbons in the base of the tin, sprinkle with a little of the almond mixture and drizzle with a little of the kirsch. Continue layering, ending with a layer of pasta. Cover with buttered greaseproof (waxed) paper and bake at 180°C/ 350°F/gas mark 4 for 1 hour. Turn out carefully and serve warm or cold.
Italian Rice Cake with Grand Marnier
Makes one 20 cm/8 in cake
1.5 litres/2½ pts/6 cups milk
A pinch of salt
350 g/12 oz/1½ cups arborio or other medium-grain rice
Grated rind of 1 lemon
60 ml/4 tbsp caster (superfine) sugar
3 eggs
25 g/1 oz/2 tbsp butter or margarine
1 egg yolk
30 ml/2 tbsp chopped mixed (candied) peel
225 g/8 oz/2 cups slivered (flaked) almonds, toasted
45 ml/3 tbsp Grand Marnier
30 ml/2 tbsp dried breadcrumbs
Bring the milk and salt to the boil in a heavy pan, add the rice and lemon rind, cover and simmer for 18 minutes, stirring occasionally. Remove from the heat and stir in the sugar, eggs and butter or margarine and leave until lukewarm. Beat in the egg yolk, mixed peel, nuts and Grand Marnier. Grease a 20 cm/8 in cake tin (pan) and sprinkle with the breadcrumbs. Spoon the mixture into the tin and bake in a preheated oven at 150°C/ 300°F/gas mark 2 for 45 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin, then turn out and serve warm.
Sicilian Sponge Cake
Makes one 23 x 9 cm/7 x 3½ in cake
450 g/1 lb Madeira Cake
For the filling:
450 g/1 lb/2 cups Ricotta cheese
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp double (heavy) cream
30 ml/2 tbsp chopped mixed (candied) peel
15 ml/1 tbsp chopped almonds
30 ml/2 tbsp orange-flavoured liqueur
50 g/2 oz /½ cup plain (semi-sweet) chocolate, grated
For the icing (frosting):
350 g/12 oz/3 cups plain (semi-sweet) chocolate
175 ml/6 fl oz/¾ cup strong black coffee
225 g/8 oz/1 cup unsalted (sweet) butter or margarine
Cut the cake lengthways into 1 cm/½ in slices. To make the filling, press the Ricotta through a sieve (strainer), then beat until smooth. Beat in the sugar, cream, mixed peel, almonds, liqueur and chocolate. Arrange layers of cake and Ricotta mixture in a foil-lined 450 g/1 lb loaf tin (pan), finishing with a layer of cake. Fold the foil over the top and chill for 3 hours until firm.
To make the icing, melt the chocolate and coffee in a heatproof bowl set over a pan of gently simmering water. Beat in the butter or margarine and continue to beat until the mixture is smooth. Leave to cool until thick.
Remove the cake from the foil and place on a serving plate. Pipe or spread the icing over the top and sides of the cake and mark into patterns with a fork, if liked. Chill until firm.
Italian Ricotta Cake
Makes one 25 cm/10 in cake
For the sauce:
225 g/8 oz raspberries
250 ml/8 fl oz/1 cup water
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp cornflour (cornstarch)
For the filling:
450 g/1 lb/ 2 cups Ricotta cheese
225 g/8 oz/1 cup cream cheese
75 g/3 oz/1/3 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
Grated rind of 1 lemon
Grated rind of 1 orange
One 25 cm/10 in Angel Food Cake
To make the sauce, purée the ingredients until smooth, then pour into a small pan and cook over a medium heat, stirring, until the sauce thickens and just comes to the boil. Strain and discard the seeds, if you prefer. Cover and chill.
To make the filling, beat together all the ingredients until well mixed.
Cut the cake horizontally into three layers and sandwich them together with two-thirds of the filling, spreading the remainder on the top. Cover and chill until ready to serve with the sauce poured over the top.
Italian Vermicelli Cake
Makes one 23 cm/9 in cake
225 g/8 oz vermicelli
4 eggs, separated
200 g/7 oz/scant 1 cup caster (superfine) sugar
225 g/8 oz Ricotta cheese
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp ground cloves
A pinch of salt
50 g/2 oz/½ cup plain (all-purpose) flour
50 g/2 oz/1/3 cup raisins
45 ml/3 tbsp clear honey
Single (light) or double (heavy) cream to serve
Bring a large pan of water to the boil, add the pasta and boil for 2 minutes. Drain and rinse under cold water. Beat the egg yolks with the sugar until pale and fluffy. Beat in the Ricotta, cinnamon, cloves and salt, then fold in the flour. Stir in the raisins and pasta. Beat the egg whites until they form soft peaks, then fold into the cake mixture. Pour into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden. Heat the honey gently and pour it over the warm cake. Serve warm with cream.
Italian Walnut and Mascarpone Cake
Makes one 23 cm/9 in cake
450 g/1 lb Puff Pastry
175 g/6 oz/¾ cup Mascarpone cheese
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp apricot jam (conserve)
3 egg yolks
50 g/2 oz/½ cup walnuts, chopped
100 g/4 oz/2/3 cup chopped mixed (candied) peel
Finely grated rind of 1 lemon
Icing (confectioners’) sugar, sifted, for dusting
Roll out the pastry and use half to line a greased 23 cm/9 in flan tin (pan). Beat the Mascarpone with the sugar, jam and 2 egg yolks. Reserve 15 ml/1 tbsp of the nuts for decoration, then fold the remainder into the mixture with the mixed peel and lemon rind. Spoon into the pastry case (pie shell). Cover the filling with the remaining pastry (paste), then dampen and seal the edges together. Beat the remaining egg yolk and brush over the top. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until risen and golden brown. Sprinkle with the reserved walnuts and dust with icing sugar.
Dutch Apple Cake
Serves 8
150 g/5 oz/2/3 cup butter or margarine
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
2 eggs, separated
10 ml/2 tsp lemon juice
900 g/2 lb unpeeled cooking (tart) apples, cored and sliced
175 g/6 oz/1 cup ready-to-eat dried apricots, quartered
100 g/4 oz/2/3 cup raisins
30 ml/2 tbsp water
5 ml/1 tsp ground cinnamon
50 g/2 oz/½ cup ground almonds
Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Add the egg yolks and 5 ml/1 tsp of the lemon juice and mix to a soft dough. Roll out two-thirds of the pastry (paste) and use to line a greased 23 cm/9 in cake tin (pan).
Place the apple slices, apricots and raisins in a pan with the remaining lemon juice and the water. Simmer gently for 5 minutes, then drain. Spoon the fruit into the pastry case. Mix together the cinnamon and ground almonds and sprinkle over the top. Roll out the remaining pastry and make a lid for the cake. Seal the edge with a little water and brush the top with egg white. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 45 minutes until firm and golden.
Norwegian Plain Cake
Makes one 25 cm/10 in cake
225 g/8 oz/1 cup butter or margarine, softened
275 g/10 oz/1¼ cups caster (superfine) sugar
5 eggs
175 g/6 oz/1½ cups plain (all-purpose) flour
7.5 ml/1½ tsp baking powder
A pinch of salt
5 ml/1 tsp almond essence (extract)
Cream the butter or margarine and sugar until well blended. Gradually add the eggs, beating well after each addition. Beat in the flour, baking powder, salt and almond essence until smooth. Spoon into an ungreased 25 cm/10 in cake tin (pan) and bake in a preheated oven at 160°C/320°F/gas mark 3 for 1 hour until firm to the touch. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.
Norwegian Kransekake
Makes one 25 cm/10 in cake
450 g/1 lb/4 cups ground almonds
100 g/4 oz/1 cup ground bitter almonds
450 g/1 lb/22/3 cups icing (confectioners’) sugar
3 egg whites
For the icing (frosting):
75 g/3 oz/½ cup icing (confectioners’) sugar
½ egg white
2.5 ml/½ tsp lemon juice
Mix together the almonds and icing sugar in a pan. Stir in one egg white, then place the mixture over a low heat until it is lukewarm. Remove from the heat and mix in the remaining egg whites. Spoon the mixture into a piping bag with a 1 cm/½ in fluted nozzle (tip) and pipe a spiral 25 cm/10 in in diameter on a greased baking (cookie) sheet. Continue to pipe into spirals, each one 5 mm/¼ in smaller than the last, until you have a 5 cm/2 in circle. Bake in a preheated oven at 150°C/300°F/gas mark 2 for about 15 minutes until light brown. While they are still warm, place them one on top of the other to make a tower.
Mix together the icing ingredients and pipe zig-zag lines all over the cake through a fine nozzle.
Portuguese Coconut Cakes
Makes 12
4 eggs, separated
450 g/1 lb/2 cups caster (superfine) sugar
450 g/1 lb/4 cups desiccated (shredded) coconut
100 g/4 oz/1 cup rice flour
50 ml/2 fl oz/3½ tbsp rose water
1.5 ml/¼ tsp ground cinnamon
1.5 ml/¼ tsp ground cardamom
A pinch of ground cloves
A pinch of grated nutmeg
25 g/1 oz/¼ cup flaked (slivered) almonds
Beat together the egg yolks and sugar until pale. Stir in the coconut, then fold in the flour. Stir in the rose water and spices. Whisk the egg whites until stiff, then fold into the mixture. Pour into a greased 25 cm/10 in square baking tin (pan) and sprinkle the almonds over the top. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 50 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then cut into squares.
Scandinavian Tosca Cake
Makes one 23 cm/9 in cake
2 eggs
150 g/5 oz/2/3 cup soft brown sugar
50 g/2 oz/¼ cup butter or margarine, melted
10 ml/2 tsp grated orange rind
150 g/5 oz/1¼ cups plain (all-purpose) flour
7.5 ml/1½ tsp baking powder
60 ml/4 tbsp double (heavy) cream
For the topping:
50 g/2 oz/¼ cup butter or margarine
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/1 cup almonds, chopped
15 ml/1 tbsp double (heavy) cream
30 ml/2 tbsp plain (all-purpose) flour
Whisk together the eggs and sugar until light and fluffy. Stir in the butter or margarine and orange rind, then fold in the flour and baking powder. Stir in the cream. Spoon the mixture into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°C/gas mark 4 for 20 minutes.
To make the topping, heat the ingredients in a pan, stirring until well blended, and bring to boiling point. Pour over the cake. Increase the oven temperature to 200°C/400°F/gas mark 6 and return the cake to the oven for a further 15 minutes until golden brown.
South African Hertzog Cookies
Makes 12
75 g/3 oz/¾ cup plain (all-purpose) flour
15 ml/1 tbsp caster (superfine) sugar
5 ml/1 tsp baking powder
A pinch of salt
40 g/1½ oz/3 tbsp butter or margarine
1 large egg yolk
5 ml/1 tsp milk
For the filling:
30 ml/2 tbsp apricot jam (conserve)
1 large egg white
100 g/4 oz/½ cup caster (superfine) sugar
50 g/2 oz/½ cup desiccated (shredded) coconut
Mix together the flour, sugar, baking powder and salt. Rub in the butter or margarine until the mixture resembles breadcrumbs. Mix in the egg yolk and enough milk to make a soft dough. Knead well. Roll out the dough on a lightly floured surface, cut into circles with a biscuit (cookie) cutter and use to line greased bun tins (patty pans). Place a spoonful of jam in the centre of each one.
To make the filling, beat the egg white until stiff, then beat in the sugar until stiff and glossy. Stir in the coconut. Spoon the filling into the pastry cases (pie shells), making sure it covers the jam. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden. Allow to cool in the tins for 5 minutes before turning out on to a wire rack to finish cooling.
Basque Cake
Makes one 25 cm/10 in cake
For the filling:
50 g/2 oz/¼ cup caster (superfine) sugar
25 g/1 oz/¼ cup cornflour (cornstarch)
2 egg yolks
300 ml/½ pt/1¼ cups milk
½ vanilla pod (bean)
A little icing (confectioners’) sugar
For the cake:
275 g/10 oz/1¼ cups butter or margarine, softened
175 g/5 oz/¼ cup caster (superfine) sugar
3 eggs
5 ml/1 tsp vanilla essence (extract)
450 g/1 lb/4 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
15 ml/1 tbsp brandy
Icing (confectioners’) sugar for dusting
To make the filling, beat half the caster sugar with the cornflour, egg yolks and a little of the milk. Bring the remaining milk and sugar to the boil with the vanilla pod, then slowly pour in the sugar and egg mixture, whisking continuously. Bring to the boil and cook for 3 minutes, beating all the time. Pour into a bowl, sprinkle with icing sugar to prevent a skin forming and leave to cool.
To make the cake, cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the eggs and vanilla essence alternately with spoonfuls of flour, baking powder and salt, then fold in the remaining flour. Transfer the mixture to a piping bag with a plain 1 cm/½ in nozzle (tip) and pipe half the mixture in a spiral in the base of a greased and floured 25 cm/10 in cake tin (pan). Pipe a circle on top round the edge to form a lip to contain the filling. Discard the vanilla pod from the filling, stir in the brandy and whisk until smooth, then spoon over the cake mixture. Pipe the remaining cake mixture in a spiral over the top. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 50 minutes until golden brown and firm to the touch. Leave to cool, then dust with icing sugar.