Traditional Scotland Meal Ideas
Easter Cake Recipe
Choux pastry is a form of light pastry used to make profiteroles, eclairs or any other dish requiring a light pastry. Its raising agent is the high water content, which boils during cooking, puffing out the pastry but leaving a certain amount of texture inside the pastry. Unlike puff pastry, it uses eggs.
- 175g (6oz)margarine
- 175 g (6oz) caster sugar
- Grated rind of ½ orange
- 4 eggs, size 3
- 200g (7oz) plain flour; sieved with
- 1 x 5ml spoon (1 tsp) mixed spice
- 175g (6oz) currants
- 175g (6oz) sultanas
- i75g (6oz) raisins
- SOg (2oz) glace cherries, quartered
- 75g (3oz) mixed cut peel
- 450g (1 lb) marzipan
Place all ingredients except for marzipan in a large mixing bowl and beat thoroughly until well mixed. Dice 1/2 of the marzipan and stir into cake mixture. Spoon into greased and lined 20cm (8 inch) cake tin and smooth top.
Bake in preheated oven 150~C, 300~C for 3-3&1/2 hours. Leave in tin for 15 minutes. Turn out and cool on wire tray. Roll out the next 1/2 marzipan to a round to cover the top of the cake and use remaining marzipan to make a decoration.
- Servings 16-20
- Preparation Time 25 mins
- Cooking Time 3 hrs
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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