Here is the recipe I used for the little half-moon shaped Shrewsbury Cakes:
1/4 cup sugar
1/2 cup butter
1 cup flour
1 1/2 tsp. nutmeg
1/2 tsp. vanilla and
1-2 tsp. rosewater
1 egg
Sift flour with sugar and nutmeg. Then cut in the butter and sprinknle the rosewater and vanilla over the resulting dough. Beat the egg until it is very frothy and pour that over the dough. Barely mix until it is just moist. Sprinkle flour on a board and roll out until it is 1/4 inch thick. Cut out 3-inch circles and put on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
This recipe originally called for just vanilla without the rosewater and omitted the egg, but I thought the egg gives it more substance and the rosewater makes it more authentic. I bought my rosewater from a grocery store in Tacoma called Metropolitan market. They have the neatest stuff there. It is like a gourmet grocery store, and you can find just about anything there.
So, there's my recipe, anyone have any others? *ahem apple cake ahem* ; )
1/4 cup sugar
1/2 cup butter
1 cup flour
1 1/2 tsp. nutmeg
1/2 tsp. vanilla and
1-2 tsp. rosewater
1 egg
Sift flour with sugar and nutmeg. Then cut in the butter and sprinknle the rosewater and vanilla over the resulting dough. Beat the egg until it is very frothy and pour that over the dough. Barely mix until it is just moist. Sprinkle flour on a board and roll out until it is 1/4 inch thick. Cut out 3-inch circles and put on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
This recipe originally called for just vanilla without the rosewater and omitted the egg, but I thought the egg gives it more substance and the rosewater makes it more authentic. I bought my rosewater from a grocery store in Tacoma called Metropolitan market. They have the neatest stuff there. It is like a gourmet grocery store, and you can find just about anything there.
So, there's my recipe, anyone have any others? *ahem apple cake ahem* ; )
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Washington
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Apple Cinnamon Cake
Sun, July 20, 2008 - 9:57 PMHere's the recipe as written from "Celtic Folklore Cooking" by Joanne Asala:
2 eggs, 1 cup plus 1/2 cup sugar, 1/3 cup cream, 1 stick butter, pinch of salt, 1 apple peeled & grated, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 4 apples peeled & sliced.
Pre-heat oven to 400. Beat the eggs & 1 cup sugar, Combine cream, butter, and salt in saucepan and heat til near boiling. Remove and pour onto egg mixture. Fold in grated apple, flour, baking powder, and cinnamon. Pour into greased 9 by 9 inch pan. Arrange the apple slices on top and spinkle with remaining 1/2 cup sugar. Bake at 400 for about 20 min, or until cake is firm.
Here's how I make it:
2 eggs, 1 cup plus 1/2 cup super-fine(also known as bakers sugar) sugar, 1/3 cup heavy cream, 1 stick butter, pinch of salt, 2 apples peeled & grated(3 if they are on the smallish side), 1 3/4 cups of cake flour, 1 1/2 teasppons baking powder, 1 Tablespoon plus 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 3 apples peeled & sliced
Pre-heat over to 400. Beat eggs and sugar as before. Heat butter, cream, and salt in microwave for 1 min...stir and continue to nuke in 30 sec increments until just to boiling. Pour over eggs, but wisk as you do so as not to scramble the eggs. Fold in the grated apples, cake flour, baking powder, Tablespoon of cinnamon, and nutmeg. Pour into a greased 9 by 9-inch square pan or a 9 inch round cake pan that's at least 2 inches deep. Mix the remaining teaspoon of cinnamon and sugar together. Arranged the sliced apples on top, sprinkling the cinnamon sugar mixture between each layer of sliced apples and over the top. Bake for 40-45 min at 400, or until the cake is firm. -
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Re: Apple Cinnamon Cake
Thu, July 24, 2008 - 3:28 PMHey! I have that cookbook. I even have that page marked with a post-it for future gastronomic contemplation. Now it's gonna get bumped up the line of waiting recipes...
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