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Xanthe Clay |
26 Sep 2008 |
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 Our relationship with recipes
What is the relationship between a recipe that's written down and one that's passed from generation to generation by word of mouth? Xanthe Clay, the author of a new book, "Recipes to Know by Heart" talks to Jane about the difference between recipes on the page and the ones that we hold in our heads and our hearts. They are joined by the food historian Diane Purkiss.
"Recipes to Know by Heart", Xanthe Clay, published by Mitchell Beazley, ISBN 978 1 84533 358 4
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Recipe for Just Cake |
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Serves 8
6 oz/170g caster sugar
6 oz/170g soft butter
1 tsp vanilla essence
3 eggs, at room temperature
6 oz/170g self-raising flour
1 tbsp milk, if needed
PREHEAT THE OVEN to 170 degrees C/325 degrees F/Gas 3. Grease and line a 8in/20cm cake tin that is at least 2in/5cm deep.
BEAT TOGETHER THE SUGAR, BUTTER AND VANILLA ESSENCE until pale and the colour of clotted cream - you can do this with an electric mixer or in a food processor.
BEAT IN THE EGGS one at a time.
FOLD IN THE FLOUR. Do this by hand or the cake may be tough. Add any extras like fruit at this stage. If the mixture is very stiff, add 1 tbsp milk (don't add milk if there is fresh fruit in the mix). Scrape into the prepared tin.
BAKE for about 40 minutes until well risen and golden brown. Cool in the tin.
For the cake she brought to the studio, Xanthe added lemon curd, splodged on top of the cake mixture rather than beaten in. Dollop whole teaspoonfuls of lemon curd (about half a 450g/1lb jar). It bakes to fudgey, citrussy pockets. |
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