BANBURY CAKES
The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Makes 10
Number Of Ingredients 10
Steps:
- Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
- Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
- Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
- When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.
Nutrition Facts : Calories 294 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium
BANBURY CAKES
These oval cakes date back to Tudor days and were originally sold around the town from special lidded baskets, wrapped in white cloths to keep them warm.
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven to 425ºF or Mark 7.
- Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
- Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
- Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
- Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
- Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
- Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
- Serve slightly warm.
Nutrition Facts : Calories 251.9, Fat 13.7, SaturatedFat 4.6, Cholesterol 7.6, Sodium 92.4, Carbohydrate 31.1, Fiber 1.2, Sugar 16.6, Protein 2.6
MARIE RAYNER
Crispy, buttery and flaky with a beautiful sweet sticky fruit filling.
Provided by Marie Rayner
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 200*C/400*F/gas mark 6. Line two baking sheets with baking parchment. Set aside.
- Measure all of the fruit, spices, peel and butter into a bowl along with the demerara sugar. Mix well together, using your hands, until the mixture begins to clump and you can shape it into balls. Shape into 9 evenly sized balls.
- Roll the chilled puff pastry out on a lightly floured surface to a 15 inch square, no more than 1/8 inch thick. Cut into nine 5-inch squares. Place a ball of fruit filling into the centre of each square. Bring four corners up over the filling to meet in the middle and pinch shut. Pinch all of the 4 sides shut as well. Flip over and lightly flatten into a circle in the palm of your hand. Using a rolling pin, with the folds on the bottom, gently roll into circles which are 4 inches in diameter, and about 1/2 inch thick.
- Brush the tops lightly with some water. Measure the granulated sugar into a bowl and lightly press the wet tops of the cakes into the sugar.
- Place onto the baking sheets, leaving plenty of space in between. Using a sharp knife, make three slashes into the top of each.
- Bake in the preheated oven for 25 minutes. Allow to cool on the baking sheets. Best eaten on the day.
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