Wednesday, 30 May 2018

Snow Cake on a spring evening

Here’s the final recipe from Cusworth Hall's recent Museums at Night event. It was a fine late Spring evening with no snow in sight other than Snow Cake another recipe from one of my Grandma’s old recipe books called The Best Way. 
Snow Cake
110g/4oz arrowroot (cornflour)
110g/4oz plain flour
110g/4oz butter
50g/2oz ground rice
110g/4oz caster sugar
2 eggs (beaten)
1 tsp bicarbonate of soda
Lemon extract
2 tbsps milk

Pre heat the oven Mark 4, 350F, 180C. Cream the butter, caster sugar until pale and fluffy. Gradually beat in the eggs. Mix in the arrowroot (cormflour), flour, ground rice, bicarbonate of soda and a few drops of lemon extract. Add enough milk to soften the mixture. Grease a 7 inch/ 18cms cake tin. Bake in a moderate oven for 30-40 minutes until risen and firm on top.

Meryl says : This cake is very similar to a recipe for Ground Rice cake from Grandma’s collection. Ground rice gives a cake a grainy texture so it’s not a soft sponge like Victoria Sandwich.  Since it already has a hint of lemon flavour, it would be good to serve with homemade lemon curd or raspberry jam.

Here are all the recipes from the Museums at Night event.

You’ve heard of wine tasting but cake tasting is just as much fun! What’s your take on Snow Cake?

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