RECIPES FOR SUMMER SHOW 2020
Class 68. Victoria Sandwich
3 large chicken eggs and the same weight in caster sugar, margarine and S.R.Flour. Raspberry jam. Sprinkling of caster sugar.
Method :- Cream margarine and sugar and beat in eggs one at a time. Fold in sifted flour. Put into two 7inch greased and base lined tins and cook at 375F/190C/Gas 5 for approx 20 min. Use the raspberry jam for filling and finish with a light sprinkling of caster sugar.
Class 69 Marble Cake
4ozs(120g) unsalted butter softened, 6ozs(170g) caster sugar, 3.5ozs(100g)good quality bittersweet chocolate – chopped, 2 eggs, 2.2fl ozs(65g) sour cream, 1 tsp baking powder, 125 ml milk , 9ozs( 225g) S.R. flour,
Method:-Pre heat oven to 170C/gas 3. Lightly grease and line the bottom of a 1kg loaf tin. Put the chocolate and 50ml of the milk in a bowl over gently simmering water to melt. Remove from the heat. Beat the butter and sugar together until light and fluffy. Slowly beat in eggs until well combined. Sift the flour with the baking powder. Mix together the sour cream and remaining milk. Fold 1/3rd of the flour into the butter and egg mixture followed by 1/3rd of the sour cream mixture. Fold another 1/3rd of the flour into the mixture again with 1/3rd of the sour cream. Fold in the remaining flour and sour cream. Spoon ½ of the mixture into another bowl, add the chocolate mixture into one ½ and fold in. Spoon the mixture alternately into the tin to give a marbled affect. Bake in middle of the oven for 50-55mins or until a skewer comes out clean. Leave to cool in the tin for 10mins then turn onto a rack to cool. Swirling the chocolate through the batter gives the cake its distinctive appearance.
Class 75. Ginger, Pear and Almond Cake (Gluten Free)
For the cake:- 7ozs(200g) softened butter, 7ozs (200g) caster sugar, 4 large free range eggs, 8ozs (220g) ground almonds
For the caramelised pears:- 4 pears, 10ozs(300gms) root ginger, 1 vanilla pod, 20ozs (550gms) caster sugar, 1/2oz(20gms) butter.
For the pears:- peel and finely grate the ginger, split the vanilla pod, scrape out the seeds and place in a pan with 14ozs(400g) sugar and 700ml water. Bring to the boil and simmer for a few minutes to let the flavour develop. Carefully lower the peeled pears into the liquid and simmer for 10mins until tender. Remove and set aside to cool. Line the base of a 25cm springform cake tin with greaseproof paper. Combine the remaining 150g sugar with 100ml water in a pan and place over high heat simmering for about 15mins until it turns dark golden brown. Stir in the butter until you get a caramel, then pour it into the cake tin. Cut the cooled pears into slices and carefully arrange them in the warm caramel. Preheat oven to 180C/gas 4.
For the cake:- cream the butter and sugar until smooth. Add the eggs one at a time mixing well. Add almonds and mix to combine. Pour mixture over the pears and bake for 30-35mins until firm to touch. Cool in the tin. Remove carefully and flip upside down to serve.