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Dating back the 18th Century, these sweet cakes are
similar to Coventry God Cakes. Although oval in shape
and use rough-puff or flaky pastry, they may have a
similar origin.
Ingredients for Banbury Cakes
- 8 oz (225 g) rough puff or flaky pasty
- 1/2 oz (15 g) plain flour
- 2 oz (50 g) butter
- 4 oz (110 g) currents
- 1 oz (25 g) candied peel
- 2 oz (50 g) brown sugar (original recipes used
honey)
- 1 teaspoon of lemon juice
- 1 pinch of grated nutmeg or ground cinnamon (as
preferred)
- 2 teaspoons of either rum, brandy or sherry (as
preferred)
- Milk and castor sugar for glaze
How to Make Banbury Cakes
- Make filling by melting the butter in a pan and stir in flour and spices.
- Remove from heat and add the currents, peel, sugar,
liqueur and lemon juice, then mix together well.
- Cut pastry into ovals (5in long 3in, wide and
1/4in thick).
- Place a dollop of filling onto one of the ovals,
dampen edges, then place another oval on top and seal
the sides.
- Make-up the rest of the cakes. Then using a sharp
knife, score three slits in the top of each.
- Brush the tops with milk and sprinkle with castor sugar
- Place on a greased baking tray and bake at 475°F
(240°C) for 15 to 20 minutes, until golden brown.
Serving Suggestions
Allow to cool on a wire rack before serving.
Other recipes to try: Coventry
God Cakes | Mince Pies | Recipe
Index
Recipe - Traditional
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