Secret Cake

"The title of this Yorkshire sweet refers to the filling which is hidden in a puff pastry case. It is traditionally served hot with lots of cream! Preparation time does not include time for soaking the currants. This recipe lifted from "The Cookery Year". Yorkshire is a county in England and the recipe is posted for Zaar World Tour 2005."
 
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Ready In:
1hr 10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
  • On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
  • Place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
  • Bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 F / 230 C / gas mark 8; reduce the heat to 425 F / 220 C /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
  • Sprinkle the cake with caster sugar and serve hot or cold.

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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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