Buttery Cornish Heavy Cake with Currants

Name: Buttery Cornish Heavy Cake with Currants
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: All-purpose flour; Cold unsalted butter; Granulated sugar; Salt; Currants; Granulated sugar; Ground cinnamon; Granulated sugar; Ground cinnamon

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

All-purpose flour

2 cups

Cold unsalted butter

1 cup, diced

Granulated sugar

1/2 cup

Salt

1/2 teaspoon

For the Filling

Currants

3/4 cup

Granulated sugar

1/4 cup

Ground cinnamon

1 teaspoon

For the Topping

Granulated sugar

1 tablespoon for sprinkling

Ground cinnamon

a pinch

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