Cornish Heavy Hevva Cake Recipes

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CORNISH HEVVA CAKE (AKA HEAVY CAKE)



Cornish Hevva Cake (aka Heavy Cake) image

A traditional Cornish cake made by fisherfolk. It's a very simple recipe with only a few ingredients, but it's absolutely delicious.

Provided by Choclette @ Tin and Thyme

Categories     Afternoon Tea     Dessert     Snack

Time 45m

Number Of Ingredients 8

175 g (6oz) wholemeal spelt
½ tsp baking powder
pinch of sea or rock salt ((I used Himalayan pink rock salt))
75 g (2 ½ oz) unsalted butter
75 g (2 ½ oz) golden caster or granulated sugar
60 g (2oz) currants ((can substitute with raisins or sultanas))
60 ml sour milk or kefir ((I used kefir))
1 lemon (zested (can substitute with 30g (1 oz) mixed peel))

Steps:

  • Turn the oven on to 180℃ (350℉, Gas 4).
  • In a large bowl, rub the butter into the flour, baking powder and salt with your fingertips until you get the consistency of rough breadcrumbs. Don't be too particular about this, bits of butter will help to give a flaky texture to the cake.
  • Stir in the sugar, lemon zest or peel and currants.
  • Make a well in the centre and pour in the sour milk or kefir. Mix with a flat bladed knife until a dough forms. Bring the dough together with your hands and knead briefly.
  • Place on a lined baking tray and form into an oval with your hands and flatten to about 2 cm thick. You can use a rolling pin if you like, but hands work perfectly well for this bake.
  • Mark a criss cross pattern across the top with a knife and bake for about 30 minutes or until the cake is risen and nicely browned on top.
  • Sprinkle with a little caster sugar if liked.
  • Allow to cool a little, then cut into pieces along the markings. Delicious eaten warm or cold, but best consumed within two days.

Nutrition Facts : Calories 248 kcal, Carbohydrate 34.2 g, Protein 4.6 g, Fat 11.3 g, SaturatedFat 6.8 g, Cholesterol 28 mg, Sodium 105 mg, Fiber 3.3 g, Sugar 14.4 g, ServingSize 1 serving

CORNISH HEAVY (HEVVA) CAKE



Cornish Heavy (Hevva) Cake image

Traditional Cornish heavy cake, using the recipe handed down through my family to me. This recipe uses no eggs. Great with a cup of tea!

Provided by Tsdadam

Time 55m

Yield Makes 15 slices

Number Of Ingredients 5

500g Self-raising flour
250g Butter
360g Mixed dried fruit
180g Sugar
100ml Milk

Steps:

  • Preheat the oven to 190°C. Line a medium, square cake tin.
  • Rub the butter into the flour until it's the texture of fine breadcrumbs. Add the sugar and fruit and mix well. Add the milk and mix to a soft, stiff dough.
  • Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
  • Place in the middle of the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
  • Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool and cut generous slices.

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