JUBILEE CAKE
Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.
Provided by Libby Hakim
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 180 degrees celsius (fan-forced).
- Grease and line a loaf tin (24 x 14cm)
- Rub chopped butter (straight from fridge) into flour.
- Add the salt and sugar and combine.
- Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
- Add sultanas and peel/cherries and mix well.
- Pour into loaf tine and bake for half an hour.
- Allow to cool for 5-10 minutes before removing from tin.
- Combine hot milk and icing sugar to a smooth consistency. Pour over the cake as soon as you remove it from the tin while it's still warm.
- Decorate with coconut and almonds.
Nutrition Facts : Calories 197.36 kcal, Carbohydrate 35.42 g, Protein 3.38 g, Fat 5.22 g, SaturatedFat 2.29 g, Cholesterol 22.04 mg, Sodium 37.61 mg, Fiber 1.2 g, Sugar 22.25 g, ServingSize 1 serving
GOLDEN JUBILEE CAKE
This is a recipe I got from Good Food Magazine. It was developed to celebrate the Queen's Golden Jubilee. It is delicious and worth all the extra trouble for any special occasion.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the frosted rose petals the day before.
- Separate the petals and spread the castor sugar over a plate.
- Holding one petal at a time, lightly paint both sides with egg white.
- Spoon sugar over it, then using tweezers, shake off the excess.
- Dry on parchment paper for a day.
- (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
- Butter two 8-inch round cake tins and line their bases with parchment paper.
- Tip the sugar into a mixing bowl and add the softened butter.
- Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
- Sift together the flour and baking powder, then sift over the cake mixture.
- Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
- Stop folding as soon as the flour traces have gone.
- Whisk the egg whites until they just hold their shape.
- Gently fold in a third of the egg white into the cake mix, using a whisk.
- Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
- Lightly fold in the raspberries.
- Divide between the prepared tins and level the mixture using a round bladed knife.
- Bake for 30-35 minutes.
- Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
- Set one cake on a serving plate.
- Spoon the clotted cream on top.
- Scatter the raspberries over and put the other cake on top.
- Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
- Drizzle the icing over the cake.
- Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.
Nutrition Facts : Calories 336.6, Fat 18, SaturatedFat 8.2, Cholesterol 92.5, Sodium 281.4, Carbohydrate 40.2, Fiber 2.8, Sugar 29.5, Protein 5.7
JUBILEE CAKE
Make and share this Jubilee Cake recipe from Food.com.
Provided by Honni
Categories Dessert
Time 30m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400f.
- Grease a 8-9inch log tin.
- Sift flour and pinch of salt.
- Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
- Add the rest of the flour, the currants/sultanas and mix through.
- Spread into log tin, making a hollow in the centre.
- Bake for 20-25 minutes.
- When cool mix icing sugar and a little water together and drizzle over the top of cake.
Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 4.1, Cholesterol 42.4, Sodium 81.4, Carbohydrate 47.8, Fiber 2.4, Sugar 22.9, Protein 5
JUBILEE CAKE
A wonderful cake for special occasions
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
- Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
- Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
- Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
- Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
- Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.
Nutrition Facts : Calories 444 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
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