2021 Given Recipes
CRUNCHY ALMOND AND RASPBERRY CAKE (LADIES ONLY)
150g self raising flour
200g of raspberries
150 g crumbled amaretti biscuits
75g ground almonds
175g Castor Sugar
175g room temperature butter
50g dark chocolate roughly chopped
Preheated oven 160C, gas mark 3. 20cms greased & lined round loose bottomed cake tin. Whisk together the butter, sugar, eggs, flour and almonds until smooth and creamy. Carefully fold in two thirds each of the biscuits, chocolate and raspberries, spoon into prepared tin. Scatter the remaining on top.
Bake for 60-65 minutes or until risen, golden brown and set.
Leave in the tin for 5 minutes, lift out and leave to cool completely.
PORTER CAKE (GENTLEMEN ONLY)
(It’s a moist cake, better made a few days beforehand)
450g mixed dried fruit
150g Plain Flour
One Teaspoon of Bicarbonate of Soda
Grated zest and juice of one orange
2 teaspoons of mixed spice
175g Light Brown Sugar
200ml of Porter, Guinness or Caffreys
3 eggs beaten
For topping 2 tablespoons Flaked Almonds
and 2 tablespoons Demerara Sugar
Preheated oven 150C, gas mark 2, fan oven 130C
Grease and line 20cm round deep cake tin, put butter, fruit, arrange zest and juice, sugar and porter in a large pan, bring slowly to the boil, stirring until the butter has melted, simmer for 15mins. Cool for 10 mins then stir in bicarbonate of soda.
The mixture will foam up.
Stir the eggs into the pan and sift in the flower and spice and mix well, pour into the prepared tin, smooth top and sprinkle on flaked almonds and demerara sugar.
Bake 75-90mins until a skewer when inserted comes out clean, cool in tin for 15mins then turn out onto a rack, remove paper and leave to cool completely.