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Cookery: Traditional treats

by Deanna Baynes

IN THE good old days, when you were invited to tea at a friend’s house, you could guarantee you would be served a home-made cake. Last week, I was invited to take afternoon tea with a dear friend, aged 86, who makes her own cakes. I thought how nice it was to have home-made cake and Earl Grey tea.I have chosen three of my own variations on traditional cakes. Gingerbread 450g (1lb) treacle 1 tablespoon orange marmalade 125g (4oz) butter 125g (4oz) dark brown sugar 675g (1½lb) self-raising flour 2 teaspoons ground ginger 1 teaspoon allspice 150ml (¼ pint) milk 3 large eggs Heat the oven to 180°C/350°F/Gas 4. Put all the dried ingredients into a bowl and sift in the flour. Beat the eggs in another bowl. Pour the treacle, marmalade, butter, and milk into a saucepan, and gently warm them. Mix the buttery liquid into the dry mixture, and add the eggs. Pour the mixture into a deep cake tin, 20cm by 7½cm, which is lined with greaseproof paper. Place in the oven for at least 1 hour. Stick in a skewer — if it comes out clean, it is ready. Almond cake 225g (8oz) ground almonds 6 eggs, separated grated rind of 2 lemons 125g (4oz) butter 150g (5oz) self-raising flour 225g (8oz) caster sugar Heat the oven to 180°C/350°F/Gas 4. Place the egg yolks with the ground almonds in a food processor and switch on. Add the grated rind of lemon, butter, and sugar. Whizz until blended. Remove the bowl from the food processor and fold in the flour with a metal spoon. Whisk up the egg whites in another bowl, and amalgamate the mixtures together with the help of a wire whisk. When nice and smooth, pour into a 7in./17cm sandwich tin lined with greaseproof paper, and cook for 35-40 minutes. Seed cake 175g (6oz) butter 175g (6oz) caster sugar 4 large eggs 275g/10oz self-raising flour 4 tablespoons milk 3 teaspoons caraway seeds Line a 8in./20cm × 2in./5cm cake tin with greaseproof paper. Turn oven on to 190°C/375°F/Gas 5. In a food processor, put the butter and sugar and whizz until light and creamy. Add the eggs and milk and whizz again. Mix the flour and caraway seeds together. Remove the bowl from the food processor and fold the flour and caraway seeds into the mixture with a metal spoon. Make sure they are evenly distributed. Pour the mixture into the cake tin, and bake in the middle of the oven for 25-30 minutes. Use the skewer test to see if it is ready.

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