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Banbury Cakes

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English Rose View Drop Down
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    Posted: 27 April 2018 at 10:07

Oh go on then, I’ll give you the recipe for Traditional Banbury Cakes, one of which I was scoffing as I did the Cornish Pasty recipe.I originally found this particular one online and they have always come out lovely.


Banbury is a borough of Oxfordshire here in the UK. I don’t know whether you have heard of Eccles Cakes, another borough in Lancashire. Well, some say that Banbury cakes are just a copy of our famous Eccles cake, but this is simply not true. Eccles cakes are made with Shortcrust pastry whereas Banbury cakes are made with Puff Pastry (or shop bought Puff Pastry in my case) LOL.


These gorgeous little cakes were first known to be made in the 16th Century. (although some do say they were known as far back as the Crusades).


The Banbury cake is as I said, made with Rough, Puff or Flaky Pastry, and filled with lovely yummy things such as honey, currants, sugar, candied peel, nutmeg and cinnamon. They smell very much like Mince Pies that you have at Christmas.  I fell in love with these little cakes years ago and usually make them at least once every two weeks or so to fill the 2 x cake tins for whenever my Gorillas make a flying visit, and especially when England are playing football on TV and those 6 clever women get rid of them by sending them all round here to hog the front room with he who must obey, eat me out of house and home (as well as filling me with shame to ever meet the neighbours again after all the swearing and cursing that goes on during their silly football match, with the windows open). MEN!


Sorry, I’m talking for England here - carrying on, these cakes are very

easy to make, even easier as I use shop bought Puff Pastry.  


Here below is the recipe for these yummy cakes.


This Recipe makes 10 Banbury Cakes.


Preheat your oven to 350F / 180C / 160C Fan / Gas 4.


INGREDIENTS


1 x packet of 500 gram All Butter Frozen Puff Pastry

50 grams Butter softened

1 Tablespoon of Honey

½ Teaspoon of freshly grated Nutmeg (or 3/4 Teaspoon dried ground nutmeg)

½ Teaspoon ground Cinnamon

100 grams Currants

50 grams Candied Orange Peel

Plain Flour for dusting

The White only of one Egg (beaten)

2 Tablespoons of crushed sugar cubes.

METHOD

Cream the butter and honey together with the spices.  Add the currants and candied orange peel and mix well.


Roll out the pastry to the thickness of a £1 coin (about ⅛ inch) and make circles -  10 x 10cm, re-rolling any pastry trimmings. Divide the mixture between the circles.


Bring up the edges of each circle to cover the filling and crimp together so each circe looks like a little purse (see Pictures)  Now turn the little parcels over so the folds are underneath. Very gently, roll the parcels into an oval shape, taking care not to expose the filling.


Place the cakes on to a baking tray which you need to line with non-stick paper. Brush the cakes with the beaten egg white and sprinkle the sugar over the tops. Now make 3 TINY slits with a pointed knife in the centre of each pastry. (This is the trademark look of the Banbury Cake).


Place into the oven and cook for 25 - 30 minutes. Take care to check now and again  that the tops are not browning too quickly. If they are, turn the heat down for the remaining cooking time.


Once baked, transfer to a wire rack and let them cool for a little while. These beautiful little pastry type cake are delicious served cold spread with a little salted butter. (Naughty but Nice as they say) Enjoy if you decide to try these. Big smile


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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:30
Outstanding! I love this write-up, and I thank you for posting!
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