Buttery Cornish Heavy Cake with Currants
A rich and buttery cake filled with currants, offering a dense but delicious bite that's perfect for teatime.
Preparation
Get these tasks done before you start cooking.
Preparing the Dough
- 1
Sift Dry Ingredients
Sift flour and salt into a large mixing bowl.
- 2
Incorporate Butter
Add diced butter and rub in with your fingertips until the mix resembles breadcrumbs.
Tip: Don't over-work the dough to avoid tough pastry.
- 3
Add Sugar
Stir in the sugar to combine.
Tip: Chill the dough before baking for better texture.
Preparing the Filling
- 1
Prep Currants
Rinse currants well and pat them dry with a paper towel.
- 2
Mix Filling
Mix currants with sugar and cinnamon in a small bowl.
How to Make Buttery Cornish Heavy Cake with Currants
Total time: 2 h · Yields 8 servings
- 1
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.
- 2
Baking the Cake
Preheat the oven to 375°F (190°C) and bake until golden brown.
- 3
Final Touches
Sprinkle sugar and cinnamon mixture over the hot cake for an aromatic finish.
Chef's Tips
Frequently asked questions
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