Welsh Cakes
Ingredients
100g butter
225g self-raising flour
50g caster sugar
½ tsp grated nutmeg
75g sultanas
1 egg
milk to mix
Method
Welsh Cakes are cooked directly onto your AGA Cooker's simmering plate. Leave the lid up while you prepare the above.
Rub the fat into the flour, stir in the sugar, spice and sultanas. Make a soft but manageable dough with the beaten egg. If necessary, add some milk. Place the dough onto a floured board, and roll out to about 1” thick. Use a cookie cutter to cut into rounds. Oil the simmering plate, and cook each cake about 2-3 minutes each side. Serve to good and courteous children, with jam and butter!
Coffee & Walnut Cake
Ingredients
90g Walnuts
3 tablespoons vegetable oil
215g Soya margarine
175g soft raw sugar
1½ tablespoons golden syrup
2 large free range eggs
215g spelt flour, refined
10g baking powder
Filling & Topping
165g Soya margarine
270g icing sugar
½ tsp vanilla essence
3 tablespoons espresso coffee (strong dilution)
12 walnuts to decorate
Method
Place the cold shelf on the top set of runners in the roasting oven and grease and line two 8” cake tins
Cream butter and sugar until light and fluffy; add the golden syrup and oil, then the eggs, one at a time. Fold in the flour, baking powder and then the walnuts. Divide the mixture between the prepared tins and bake for 30 minutes. When cool, sandwich together with the creamed Soya and icing sugar and coffee. Decorate with the 12 walnuts. Serve to friends.
Austrian Gateau
This is a recipe I used when we owned a restaurant in Devon. It was always very popular, and actually it is quite easy to make.
Ingredients
6oz butter
6oz S.R. Flour
6oz castor sugar
3 eggs
11/2 tsp baking powder
½ teaspoon vanilla essence
For the Drench
3 tablespoons granulated coffee
4 tablespoons water
1-2 tablespoons castor sugar
2 tablespoons brandy
For the Topping
300ml double cream, whipped
50g flaked almonds, toasted
Method
Using a Savarin mould (ring mould) line the base with small squares of grease proof paper and liberally grease the sides (this will enable you to dislodge the cake with ease)
Mix together all of the cake ingredients and smooth into the ring tin.
Four oven AGA Cooker– use the baking oven, bottom shelf, 30mins
Two oven AGA Cooker– use the cold shelf on the second set of runners from the top of the roasting oven, and place the cake on the grid shelf on the bottom rungs. 25-30 minutes, keep an eye on it.
When the cake has cooled, remove it from the tin, and prick all over with a fork. Boil the water, and add to the coffee and sugar, to make a coffee drench. Carefully pour over the cake, and leave to soak. Add the Brandy, using the same procedure. Cover with the whipped cream and toasted flaked almonds. Serve to a party of grateful family and guests.