How To make Banbury Cakes
3/4 c Light cream
1/2 c Butter
1/4 c Sugar
1 ts Salt
1 pk Yeast
1/4 c Water; tepid
2 Eggs, plus 1 white; lightly
-beaten 1/4 ts Nutmeg; freshly grated
1/4 ts Cinnamon
1/4 ts Cloves
1/8 ts Mace
4 c Sifted unbleached white
-flour; up to 4 1/2 cups 1/3 c Currants
OPTIONAL ICING:
3 tb Confectioners' sugar;
-dissolved in 1 tb Milk;and
ds Anise extract To make a very good Banbury CakeTake four pounds of currants, and wash and picke them very cleane, and drie them in a cloth: then take three egges and put away one yolke and beate them, and straine them with good barme, putting thereto cloves, mace, cinamon and nutmegges: then take a pinte of creame, and as much mornings milke and st it on the fire till the cold bee taken away: then take flower and put in good store of cold butter and suger. Then put in your egges, barme and meale and worke them all together an houre or more: then save a part of the past, and the rest breake in peeces and worke in your currants: which done, mould your cake of what quantity you please: and then with that past which hath not any currants cover it very thinne both underneath and aloft. And so bake it according to the bignesse.:
Gervase Markham, The English Hous-wife Banbury, a town in Oxfordshire, is still famous for its cakes, but today the most popular ones are flavored with rum. Still, Markham's cakes hold their own some three hundred fifty years after they were created. Having no ale barm, we'll use yeast. Banbury cakes, serve warm with butter and jam, are delicious at breakfast or tea. 1. In a saucepan, scald cream. Add butter, sugar, and salt. Stir to
dissolve. Pour mixture into a large bowl and cool to lukewarm. 2. In a small bowl, dissolve yeast in water.
3. Add yeast, eggs, and spices to cream mixture.
4. In a large bowl, combine 4 cups of flour and currants, stirring until
currants are lightly coated. 5. Add flour and currants to cream
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How To make Banbury Cakes's Videos
Eccles Cake
A flaky pastry from England filled with sweet currants.
Full Recipe:
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Eccles Cakes (Suitable for Vegetarians and Vegans)
Makes 8 Eccles Cakes
Ingredients: Flaky Pastry- 175g Strong Bread Flour, 110g Frozen Butter or Vegan Margarine, Pinch of Salt.
2 Tablespoons Cold Water.
For the Filling: 125g Dried Fruit, 25g Vegan Margarine or Butter, 50g Brown Sugar, 1 tsp Mixed Spice
As an alternative:-Why not try Chocolate chips (You will not need to put this on the hob)
How to make Eccles Cakes
In this video I'll show you how to make Eccles Cakes, named after the English town of Eccles. They have a great many regional variants -- some with flaky pastry, some with shortcrust, different shapes and sizes -- at the heart of this cake is the good old British favourite -- dried fruits. In this case it's currants, or rather for me, raisins today. I couldn't find currants anywhere so I figured that it couldn't be such a bad thing to use raisins instead. They turned out really well -- golden, flaky, stuffed full of sweet, spice fruit.
Check out the full post here:
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
Banbury Cakes How to Recipe | Demo at Bakers kitchen
Hi folks welcome to the day's video, today I am making Banbury cakes which is a very old recipe from 1947, In the video I showed you how to make the filling, and the puff pastry recipe link is down in the description. This is a very easy recipe to follow form the filling to the cakes made, check out the description for recipe and chapters to help you through the video Laters ????
Chapters
00:00 Story of Banbury Cakes
01:34 Recipe
01:48 making the filling
02:38 preparing the pastry
04:12 using filling in Banburys making Banburys
07:00 baking and instructions
07:49 Baked
Banbury cake recipe
The recipe is for making 8 Banbury cakes
1st followed my recipe for making the puff pastry, then you need half of the pastry block'
Link : Or alternatively buy the pastry from a supermarket
weight of Puff Pastry needed 500 grams
You want 204 grams of mincemeat and 136 grams of cake crumbs, mix together into a paste,
Roll out your pastry so it's around 3 to 4 millimetres thick, cut out squares or rounds and they want to be around 5 square or round which every the case may be, Now divide the paste into 8 and put it on the top of your pastry Fold up like a little pasty turn over and just flatten, Rest for around about 20 minutes then cut the tops with 5 lines, wash with water and dip in to Castor sugar or granulated sugar, Once you have rested the Banbury then for the baking 25 minutes at 225 Celsius to 230 Celsius and till the golden Brown, do check halfway just in case you need to turn round in the oven or turn down the temperature
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Chorley Cakes & Eccles Cakes
Today I'm making two Lancashire classics, The Chorley Cake and the Eccles Cake.
Recipe
For the pastry
170 g butter
256 g plain flour
21g caster sugar
Pinch of salt
2g. baking powder
42g milk
For the filling
40g butter
50g. sugar
A good pinch grated nutmeg (Optional)
200 g currants, sultanas or raisins
For the Eccles Cakes recipe please see my website at this link:
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