Buttery Cornish Heavy Cake with Currants
Traditional British pastry turned delightful dessert
A rich and buttery cake filled with currants, offering a dense but delicious bite that's perfect for teatime.
- 1 h 30 min
- 8
- Easy
Ingredients
For the Dough
For the Filling
For the Topping
Preparation
Preparing the Dough
Sift Dry Ingredients
Sift flour and salt into a large mixing bowl.
Incorporate Butter
Add diced butter and rub in with your fingertips until the mix resembles breadcrumbs.
Don't over-work the dough to avoid tough pastry.
Add Sugar
Stir in the sugar to combine.
Chill the dough before baking for better texture.
Preparing the Filling
Prep Currants
Rinse currants well and pat them dry with a paper towel.
Mix Filling
Mix currants with sugar and cinnamon in a small bowl.
Cooking Process
Assembling the Cake
Flatten half the dough into a greased baking tin, spread the currant mixture evenly over it, and cover with the remaining dough.
Baking the Cake
Preheat the oven to 375°F (190°C) and bake until golden brown.
Final Touches
Sprinkle sugar and cinnamon mixture over the hot cake for an aromatic finish.
Plating & Serving
Buttery Cornish Heavy Cake with Currants
Buttery Cornish Heavy Cake with Currants
Serving
Cut into generous slices and serve warm with a dollop of clotted cream.