SCOTTISH SHEET CAKE
Traditional sheet cake from Glasgow. This cake is very easy to make from scratch. Be sure to top it off with a layer of Scottish icing for a delicious, cultural treat.
Provided by Aric Ross
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour and sugar together, set aside.
- Bring 1 cup water to a boil.
- Mix oleo, Crisco, and cocoa together.
- Stir in flour and sugar mixture.
- Blend in boiling water.
- Add buttermilk, soda, eggs, and vanilla.
- Pour mix into baking sheet and bake at 375 degrees for 30 minutes.
- Ice with Scottish icing.
Nutrition Facts : Calories 1002.5, Fat 39.4, SaturatedFat 9.2, Cholesterol 107, Sodium 650.2, Carbohydrate 152.7, Fiber 2.7, Sugar 101.9, Protein 11.9
BROKEN BISCUIT SQUARES
Use up broken biscuits at the bottom of the tin to make this buttery cake. It's glazed with a sweet ganache and topped with some British biscuit favourites
Provided by Nadiya Hussain
Categories Dessert
Time 1h
Yield Makes 12 squares
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
- Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
- Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside - it'll thicken as it cools.
- Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.
Nutrition Facts : Calories 578 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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