Cornish Cakes Recipes

CORNISH HEVVA CAKE (AKA HEAVY CAKE)

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.

CORNISH HEAVY (HEVVA) CAKE

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.