Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Victoria Scones. I wanted to share this lovely traditional scone recipe with you this morning. It is a be-ro scone recipe coming from a book that was sent to me from a friend.
It is a lovely scones recipe that was originally published in the 1928 Be-Ro recipe book, so, it is a very old recipe. In this newer version of the book it has been updated to use modern methods and ingredients.
Irish Apple Cake. Apple Cake has to be one of the most delicious cakes a person can bake. You cannot beat a cake that is filled with sweet tender slices of apple and warm baking spices. Unless you are talking about an "Irish" Apple Cake.
And then the combination becomes absolutely unbeatable. Tender apple slices baked in a cake batter and then topped with a wholesome oat streusel. Add flaked almonds to that streusel and you have one very delicious cake!
Every year I like to bake an Irish Apple Cake for Saint Patrick's Day. The first time I made it, I made a recipe adapted from a recipe I got from a Rachel Allen Cookery Book. If you are not familiar with who she is, she is the daughter in law of Darina Allen, the doyenne of Irish cookery.
They run the Ballymaloe House, Restaurant and Cookery School in Ireland. I had always wanted to go to this cookery school, but never got there.
I am not sure what makes this an Irish Cake. I would say more that it is a cake in the European tradition, in that it is somewhat denser than North American Cakes, and the manner of putting it together is also somewhat different.
It is kind of done in layers. You make a cake batter, which you spread in the pan and top with sliced apple, topping that finally with a streusel layer. This year I added some flaked almonds to the streusel to amp it up. Lovely-icious!
The cake itself is moist and delicious, lightly spiced with cinnamon. You put it together in a way that is very different than North American cakes. You rub the butter into the flour, almost like you would do if you were making scones.
North American cakes are a lot sweeter than European cakes. I have to say, not trying to be rude, but I prefer the lesser sweetness of European styled cakes.
We North Americans make and use far too much sugar I think. Living in the UK, I got used to their way of doing things. Even the bread in North America is too sweet for my taste. I had noticed that the last time I was home with mom.
Most of the sweetness in this cake comes from the apples and the streusel topping. You want to use a nice cooking apple for the filling. Cooking apples are a bit more tart than regular apples. You could use Granny Smith or a Cortland.
These are tossed with some sugar and cinnamon before laying them on top of the cake base in the pan. Sometimes I will add a bit of nutmeg. The warm flavour of nutmeg goes very well with apples and you don't need a lot of it. A little bit always goes a long way.
More sweetness comes from the streusel topping. It is sweet and wholesome and adds a lovely crunch to the top of the cake. Oats make it really wholesome, but adding flaked almonds made it nice and crunchy.
Apple and almond is a very quintessentially moreish combination. But then again, so is apple and oats.
This not too sweet cake goes excellently with a nice hot drink. (Also a European tradition.) Hot cups of tea if you are so inclined or Coffee both go very well. That makes it the perfect cake for a mid morning or mid afternoon treat.
It also makes for a fabulous dessert however. Especially when paired with a custard sauce/creme anglaise in the European fashion. You can find my recipe for the custard sauce here.
Serving this warm with custard sauce is a very British thing to do. I can remember when I first moved to the UK, we were taken out for dinner by the people in our church to celebrate our wedding. At the end of the meal I was asked what I wanted for pudding.
I was thinking pudding . . . hmmm . . . butterscotch, vanilla or chocolate. I like all three, but the word Pudding has a totally different context over there in the UK.
In the UK the term "Pudding" is meant to mean a course, ie. dessert. So when they ask you if you want pudding, what they really mean is do you want dessert?
And then, once you get the dessert, do you want it with lashings of cream or custard, or . . . both! Believe it or not I know people who would choose both.
And the cream is never sweetened, or whipped, just poured. Even the custard is not overly sweet in comparison to our puddings/desserts. And lashings . . . means poured liberally over top.
In restaurants your dessert will often come with its own little jug of each. I do love either one. But the North American in me will always love Ice Cream most of all and with a cake like this is has to be vanilla ice cream.
You don't want to serve it with anything that is going to detract from the lush flavors of the apple and the cinnamon and the streusel. Vanilla works best with all those things.
But its your dessert, so you go ahead and have whatever you want. I am thinking Maple Walnut would be nice, but then I am nuts for Maple Walnut ice cream! But again, not very Irish.
In any case, if you are looking for a fabulous dessert to serve with your Saint Patrick's day dinner on the 17th of March, you can't go far wrong by serving this!
Irish Apple Cake
Yield: 6 - 8
Prep time: 10 MinCook time: 50 Mininactive time: 10 MinTotal time: 1 H & 10 M
A delicious version of an apple cake, baked with tasty apple slices sandwiched in the center. Serve warm with or without custard, or a scoop of vanilla ice cream on top.
Ingredients
For the cake:
- 2 cups (280g) self raising flour (You may need extra, see note below to make your own)
- 1/2 cup (125g) butter
- 1 large free range egg, lightly beaten
- 1/2 cup (100g) granulated sugar (use caster sugar in the UK)
- 1/3 cup (80ml) milk
For the filling:
- 2 cooking apples, peeled and sliced
- 1/2 tsp cinnamon
- 4 1/2 TBS soft light brown sugar
For the Streusel Topping:
- 3/4 cup (105 g) plain flour
- 1/4 cup (20g) old fashioned oats
- 1/2 cup (100g) granulated sugar (in the UK use caster sugar)
- 1/2 tsp cinnamon
- 6 TBS butter, cut into bits
- 4 TBS flaked almonds
To serve:
- Icing sugar to dust
- Custard sauce or vanilla ice cream
Instructions
- Pre-heat the oven to 180*C/350*F. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside.
- Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture. Stir in the flaked almonds.
- Place the flour and butter into a large bowl. Rub the butter in with your fingertips to form a breadcrumb texture. Stir in the sugar. Add the beaten egg and milk and mix together with a round bladed knife.
- If the dough seems a bit too sticky add a bit more flour. You want a soft dough.
- Spoon the dough into the prepared pan, making it higher around the edges, about 1 inch into the center with a hollowed out space to put the apples.
- Spread the apple slices evenly over the center of the base. Press them down lightly. Sprinkle with the soft light brown sugar and the cinnamon.
- Sprinkle the streusel over top. Bake for 45 to 50 minutes, until well risen and golden brown.
- Let stand in the tin for about 10 minutes before removing the sides.
- Place the tin on top of a jar and push the sides of the pan down and remove. Place the cake on a wire rack to cool to warm.
- Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.
Notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
These wonderful peach scones are tender and delicious served warm from the oven. I can honestly say that I have never met a scone I didn't immediately fall in love with.
These beautiful scones are filled with lovely flavours and make the perfect bread to serve at breakfast, for a brunch, or for a ladies luncheon or tea party.
They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super fast and very easy to make.
You can opt to use fresh peaches in them or tinned peaches, perfect for the winter months. Both work beautifully. Just make sure if you use the tinned option that you pat them dry really well.
I guaranteed they will be delicious with either option. Actually these scones are a brilliant way to use up supermarket peaches that are hard and less than their best. There is something about cooking with fruit that can bring the best out of what many might see as throw away fruit.
Have you ever done that? Picked up a punnet of fruits at the shops because they were a good deal, only to get them home and realise that there was no way under heaven they were every going to soften up enough to eat them out of hand?
I have done this and been disappointed many times by substandard fruits. Fruits that actually turn mealy instead of ripening to perfection. Problem no more.
Just cook with them. It is guaranteed to bring out their best. Trust me on this.
Cold butter is key when it comes to making perfect scones. Use your butter straight from the refrigerator, cutting it into smaller bits and dropping it into your flour base.
Proper scones use a rubbing in technique for the fats, rather than cutting. That is a part of the reason really cold butter is essential as well as working quickly. You rub the fat in with your fingertips, using a snapping motion.
Keeping you hands cool and working quickly is also key. (Its not hard to keep your hands cold on a winter's day actually. Not for me anyways.)
The cold butter actually helps to create little air pockets in the dough while it bakes. This makes for a lighter and more tender scone, with big fluffy layers. You also get a scone that is beautifully crisp on the outside, but amazingly light inside..
I have used poppyseeds in these, to help give a bit of contrast and additional texture. You can leave them out if you wish. I love poppyseeds in anything.
However, if you are serving them for a luncheon you may absolutely want to leave them out. Ladies really don't like to get caught with seeds in their teeth and poppyseed is notorious for that.
A light hand is also a necessity when it comes to making scones. Over-handling the dough creates a tough finish, so handle them as little as possible.
Just knead the dough very lightly and then pat into shape on a lightly floured surface. You will also need a lovely SHARP cutter, and then cut them out using a quick tapping motion. DON'T twist the cutter as you cut them.
Twisting not only results in a lopsided scone, but also ensures that the scones won't rise as tall as they would otherwise. By twisting you seal the edges of the dough and it has to work harder to rise.
A sharp direct up and down cut is best. I also try to get as many cuts as I can out of the first patting out. You can of course gather the scraps together and cut more, but these re-pats will not be near as nice as the first cuts.
There is a tiny amount of vanilla in these. Vanilla goes really well with the flavour of peaches. Surprisingly so.
You could of course use a vanilla paste, which is thick and lush and filled with lots of seeds, if you are lucky enough to have it. But in any case always use a good vanilla. Articially flavoured vanilla is always substandard and tastes, well . . . artificial.
Another flavour that goes well with peaches is almond. Feel free to use almond extract in the place of the vanilla extract to give these delicious scones a completely different slant!
I always like to brush the tops of my scones and add a bit of crunch. A bit of cream and some turbinado/demerara raw sugar does the trick beautifully!
If you are going to glaze them however, you may want to leave this step out. But I have done both before and been very pleased with the results.
This is a buttery crisp scone, moreishly flaky . . . filled with tender sweet
pieces of peach . . . crunchy poppyseeds, and infused with a touch of vanilla.
Once baked all you have to do is to decide what you are going to enjoy them with!
If
you are lucky enough to have clotted cream do serve these with ice cold
clotted cream. Clotted Cream, how do I love thee. Let me count the
ways . . .
It forms a buttery crust as it cools which is lush and delicious. It is very hard to replicate outside of the UK. I would recommend using whipped heavy cream in its place.
The glutton in me also loves to enjoy these with a jam or preserve of some sort. I favour apricot or peach myself, but raspberry would also be delicious and working very well with the flavours of the peach.
The hardest part about these is deciding wether to put the jam on first or the cream. What school are you from? I am a cream first kind of a gal. These will be delicious no matter what way around you decide to do it.
Washed down with hot cups of tea, it just doesn't get much better than this!!
Peach & Vanilla Scones
Yield: 10 scones
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
If you need to you can also use drained tinned peaches in the place of fresh ones. Just dry them really well with paper kitchen towelling before chopping. These are delicious!
Ingredients
- 3 1/2 cups (500g) all purpose/plain flour (3 1/2 cups)
- 2 tsp baking powder
- 1/2 cup (100g) caster sugar
- 1/2 cup (125g) butter, cubed
- 3 small fresh peaches, chopped coarsely
- 1 tsp poppyseeds
- 1/2 tsp vanilla extract
- 1 medium free range egg, beaten
- 7 TBS (100ml) whole milk (7 TBS)
- Cream to brush on the tops
- demerara sugar to sprinkle on the tops
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking parchment. Set aside.
- Sift the flour into a bowl along with the sugar and baking powder.
- Drop in the butter and rub it in with your fingertips, using a snapping motion, until the mixture resembles bread crumbs. Stir in the chopped peaches and the poppyseeds.
- Whisk together the vanilla, egg and milk. Add to the dry mixture to make a soft dough.
- Tip out onto a lightly floured surface and knead gently. Pat out about 1 1/2 inch thick.
- Stamp out into rounds with a very sharp 3 inch round cutter. Place onto the baking sheet.
- Push any trimmings together and re-pat out to stamp out more rounds if necessary and also place on the baking sheet.
- Brush tops lightly with cream and sprinkle with demerara sugar.
- Bake for 15 to 20 minutes until golden brown.
- Serve slightly warm with clotted or whipped cream and apricot jam. Fabulous!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Lemon Curd Cookies. There lush and buttery shortbread cookies are flavoured through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centres, they are real lemon winners!
These delicious lemon cookies are the lemon lover's ultimate dream! If you love lemon as much as I do, you are sure to love these!
This is citrus season right now. The perfect time of year to be cooking with and baking with citrus fruits. Lemons, limes, oranges, etc. If I was in my own place right now I would be making marmalade.
Once you have tasted orange marmalade made from scratch you won't quite ever settle for anything else. Its quite labour intensive, but worth all of the effort.
This is also the time of year to be making your own from scratch Lemon Curd! I love lemon curd. You can find my easy recipe here. Homemade Lemon Curd is the best. I could eat it with a spoon.
Its fabulous on toast, or crumpets. Or crackers. Scones. In between vanilla cake layers and yes, it is perfect in these delicious shortbread cookies!
You can of course use any good store ready prepared lemon curd as well, obviously. They will still be very delicious. I was just thinking since this was citrus season there was no time like the present to make your own curd.
Shortbread cookies. Of all the cookies in the world, next to chocolate chip cookies, shortbread cookies are my absolute favourite kind of cookie.
A good shortbread cookie should be nice and buttery of course, but never greasy. They should be crisp edged and they should melt in the mouth. These are all that and so much more.
These are lemon flavoured shortbread cookies. There is lemon juice and finely grated lemon zest right in the dough itself, giving you a double blast of lemony tastiness.
Then of course there is that little dimple of lemon curd which gets baked right into the centre. You may be tempted to add more than 1/4 teaspoon of the curd, but don't.
1/2 teaspoon is the perfect amount of lemon curd. Any more than that and it will overflow the dimples and burn on the baking sheet. What a waste of deliciousness.
So now you have a "hat trick" of lemony tastiness, but the lemon favour doesn't end there. The finishing touch of lemony goodness is that drizzle icing on top.
And such a simple touch to add. Just lemon juice and icing sugar whisked together until you have a smooth drizzle icing.
Flicked over top it is the perfect finish for the perfect cookie. Just look at how pretty they are and how lemony delicious they look.
Sinking your teeth into one of these is sinking your teeth into lemony bliss. OH MY GOODNESS! Let me repeat. OH MY GOODNESS!
Sorry for shouting but these lemon curd cookies are so dang good you just want to shout it to the rafters and beyond. There is no way you want anyone you care about to miss out on one of these, or maybe . . .
There is a risk that the inner glutton will take over and you won't want to share. Either way these cookies are worth shouting about!
These are pretty enough and delicious enough to serve at a ladies' Tea party. So dainty and pretty. With your best linens and tea cups. Not that many of us are having tea parties with our friends at the moment, but we can live in hope, surely!
I believe that one day we will be able to meet again and what a celebration that will be. We can raise our tea cups together in salutations to each other, pinkies uplifted like the mucky mucks do in them fancy places.
Seriously tasty. Will that be one lump or two in your tea? Sugar lumps that is. I have always wanted to make my own fancy sugar cubes, pressed into flower shaped molds. Perfect tea party additions.
Do you like lemon in your tea? I do. I don't drink black tea but I do love herbal infusions. I especially like the fruity ones, with lemon ginger being a real favourite of mine.
Surely dainty little morsels like these are deserving of your best linens and china. I am trying to remember if I packed my Katie Alice plates and cups in my boxes I was able to bring. I surely hope so, but I cannot be for certain.
I don't think I was exactly thinking straight. I only had three days to get myself out of Dodge. Not near enough time to really plan properly. When I finally get to the point I can open my boxes I may be really surprised at what I did choose to pack. I dread to think about it really.
I do so love pretty linens and pretty tea things. I am a girly kind of a girl. I just like pretty things and I love, LOVE these cookies! You will too!
I can almost guarantee it! Well, why not bake them for yourself and see what lemon deliciousness is all about! I double triple dog dare you!
Lemon Curd Cookies
Yield: makes 42 cookies
prep time: 1 H & 10 Mcook time: 15 Mininactive time: 5 Mintotal time: 1 H & 30 M
Crisp, short buttery shortbread cookies, infused with lemon zest, filled with lush lemon curd filling and a lemon drizzle glaze. Seriously moreish!
Ingredients
For the cookies:
- 1 cup (240g) butter, at room temperature
- 2/3 cup (130g) granulated sugar
- 1/2 tsp vanilla extract
- the juice of 1/2 fresh lemon
- the finely grated zest of one lemon
- pinch salt
- 2 cups + 2 TBS (280g +2 TBS) plain all purpose flour
- lemon curd to fill
For the glaze:
- 1 cup (130g) icing sugar, sifted
- the juice of 1/2 lemon
Instructions
- Cream the butter, sugar, vanilla, salt, lemon juice and zest together in a bowl until creamy with an electric whisk, scraping down the sides of the bowl periodically. Add the flour in 3 parts until well combined. Cover and chill for 1 hour in the refrigerator.
- Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking trays with baking paper.
- Shape the chilled dough into 1 inch balls. Place 2 inches apart on the baking sheets. Make an indention in the centre of each, using the end of a wooden spoon. Don't try to push it in too deeply, only about halfway down. I rotate it a tiny bit to make the hole about 1/3 inch in diameter. Fill each hole with heaped 1/4 tsp of lemon curd.
- Bake in the preheated oven for 15 minutes, until puffed and the edges are golden brown. Leave to rest on the trays for a few minutes before removing to a wire rack to finish cooling.
- Whisk the icing sugar and lemon juice for the drizzle icing together until you have a smooth and drizzleable mixture. Flick over the cooled cookies and allow to set. Store any leftovers in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One cake which I fell totally in love with when I moved to the UK was the Traditional Battenburg Cake. This was not a cake which I had ever heard of prior to moving there.
There really is no end to the varieties of traditional and regional cakes and goodies amongst those fertile green and septred isles! With it's church window appearance, delicious texture and flavours, the Battenburg was one of my favourites.
After the holidays we are firmly entrenched in Winter, and with Covid, this year can be feeling especially depressing to you. We are all stuck in our homes, and our natural freedoms have been somewhat curtailed, and for good reason.
We may find ourselves in need of a "Pick Me Up" maybe more than ever. One thing I really like to do in the Winter months is to plan and prepare a small Tea Party, even if it is just for one or two people.
A Tea Party is one way to perk up your days and bring a bit of sunshine into your life! Are we not all in need of a bit of a lift?
You don't need anything special, or a load of people to attend. Some of the best tea parties of
all happen when there's just two of you, and I have been known to really enjoy an intimate tea party for just one. And why not?
All you need is a table spread with a fine cloth and some tea . . . in a
pot of course, (today we had blackberry and mint and it was
delicious!) and cups and saucers. You also need some delicious foods, although they need not be overly complicated.
The perfect afternoon tea (or High Tea as it is also called) should begin with some delicious savouries . .
. finger sandwiches, sausage rolls, little toasts, savoury pastries . .
. followed with scones (if you wish) and a selection of small fancies and
cakes.
You don't need a lot of sandwiches, only a few different types will do. I think we all have things in our cupboards and larders to make up a few sandwiches. Egg Salad. Ham. Cheese and pickle. Tomato. Cucumber (very traditional). There is no end to the types we can make.
Sausage rolls and tiny turnovers are also very popular. We had some in the freezer leftover from Christmas. Even Deviled Eggs can be quite welcome! I adore Deviled Eggs. You can find my recipe for those here.
For dainties all you need is a selection of a few bits and bobs. I am sure we all still have things leftover from Christmas. Shortbread cookies, squares and the like.
You don't really need a lot of them, one or two per person is quite sufficient. Even fancy chocolates are a treat. Just choose a few bits that really strike your fancy and give you a small bit of pleasure.
Of course the star of any good Tea Table will be a fresh baked cake. You won't get much nicer than a beautiful Battenburg Cake. If you love almond, then this is the cake for you.
A firm favourite on
the traditional English tea table, this is a very pretty two coloured
sponge cake, put together like a pink and white checker board pattern. I think you may actually be quite surprised as how very easy it is to make one of these delicious cakes!
You only need to create a simple sponge cake batter. The sponge batter is divided in half with one half being coloured pink with a bit of pink food colouring.
These get baked in the same tin. If you like you can separate the two batters with a strip of aluminium foil, or bake them separately in small loaf tins. .
Personally, I never have a problem baking them both in the same cake tin however.
They stay largely separate and you will be trimming the edges once the
cake has cooled, so it is very easy to separate the two colours.
Once cooled each colour is separated, trimmed and cut into two long strips. These strips are then sandwiched together in a checkerboard pattern, using seedless raspbery jelly and vanilla buttercream as a glue.
Its quite simply really. If your cake is completely cold you only need a good and sharp serrated knife to do the job. Just cut and trim as needed.
You don't have to put jam and butter cream between each layer if you don't want to, although that is traditional. On this day I did jam one way and buttercream the other way. Feel free to use a good quality store brand if that is what you have.
Raspberry jam and butter cream are traditional, but do feel free to use something else if you are not fond. This is all about creating a pretty cake that everyone will enjoy.
Once you have your checkerboard created you will need to brush the whole cake in more jam and then wrap it in a thin layer of marzipan. The marzipan gets rolled out very thinly on a layer of granulated sugar, which helps to prevent it from sticking to the cutting board/counter and adds a delightful crunch.
If you are really feeling keen and industrious you can stretch this a bit and make a Hazelnut Battenburg Cake. This is a wonderful riff on the traditional, composed of a chocolate hazelnut batter layered with the white cake.
As you can see this is also very pretty. The layers are sandwiched together with chocolate hazelnut spread. I use nutella.
It is incredibly moreish. Especially if you enjoy chocolate!
When cut into slices this is a beautiful cake. I think it is really quite amazing looking. It is very impressive and not all that difficult.
It does require a little bit of
patience, but it's well worth any effort taken. It may take a bit of
practice to get the marzipan as tight as you would like it, but do
persevere as it is most beautiful when done
If you are looking for a mighty fine cake to serve at your teatime table, then this is the one to choose. Pretty and delicious. What more could you want??? Nom! Nom!
Yield: 6
Battenburg Cake
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
This is a traditional cake that has appearing in British cookery books for over two centuries. The finished cake resembles somewhat a church stained glass window. This is a real treat for almond lovers and not as hard to make as it would seem!
Ingredients
For the cake:
- 3/4 cup (175g) butter, softened
- 1 cup minus 2 TBS (175g) caster sugar
- 3 large free range eggs, beaten
- 1 1/4 cups (175g) self raising flour
- a little red food colouring
You will also need:
- 2/3 pound (275g) of natural almond paste (marzipan)
- warmed seedless raspberry jam (about 3 TBS)
- vanilla buttercream icing (about 3 TBS)
- granulated sugar to dust
Instructions
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter a 7-inch square cake tin and line with parchment paper.
- Cream the butter together with the sugar until very light and fluffy.
- Add the lightly beaten eggs and the flour, a little at a time, beating until smooth.
- Divide the cake batter in half, placing each half in a different bowl.
- Tint one half with a bit of red food colouring to give you a pink batter.
- Spoon the pink batter into the left hand side of the tin, and the normal colour into the other side. Smooth the top gently.
- Bake in the oven for about 30 to 35 minutes or until firm when lightly pressed in the centre.
- Carefully turn out onto a wire rack to cool completely before proceeding.
- When the cake is completely cool, trim the edges of the cake and then divide it equally into 4 long sections, with two being pink and two being white.
- Using a little of the butter cream and some of the warmed raspberry jam, place one of each colour on the bottom and the remaining two on top. alternating the colours to give you a chequer board pattern and having some butter cream and jam between each. You will not need much, only just enough to make them adhere to the other.
- Dust the counter top with some granulated sugar and then roll out the marzipan on top. You need to roll it thinly into an oblong roughly the length of the cake and large enough to roll around the cake.
- Spread with a thin layer of jam and then place the sponge checkerboard on top. Roll the marzipan around the cake and seal with a bit more jam.
- Trim the edges neatly at each end. Place onto a plate with the "seam" underneath and lightly mark the top in the traditional criss cross pattern.
notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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