Pastry:
Rub 2 tablespoons butter or margarin[e] into 1 cup of S.R. Flour, sieved with pinch of salt. Add a little milk to make a firm dough. Roll out and line cake tin, one deeper than a swiss roll tin. Spread with plum and raspberry jam and sprinkle with currants.
Cake:
Beat 2 tablespoons butter with small cup sugar, add 2 eggs, and beat well. Add a little milk and 1 cup S.R. Flour sifted with a pinch of salt. Spread cake mixture over currants and bake in a moderate oven.
When cool, ice with lemon icing and cut into oblong pieces.
Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.93.
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