Cornish Heavy Hevva Cake Recipes
CORNISH HEAVY (HEVVA) CAKE
Traditional Cornish heavy cake, using the recipe handed down through my family to me. This recipe uses no eggs. Great with a cup of tea!
Provided by Tsdadam
Time 55m
Yield Makes 15 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C. Line a medium, square cake tin.
- Rub the butter into the flour until it's the texture of fine breadcrumbs. Add the sugar and fruit and mix well. Add the milk and mix to a soft, stiff dough.
- Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
- Place in the middle of the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
- Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool and cut generous slices.
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- In a large bowl, rub the butter into the flour, baking powder and salt with your fingertips until you get the consistency of rough breadcrumbs. Don't be too particular about this, bits of butter will help to give a flaky texture to the cake.
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