OHHH this was so good. The next recipe in the Edmonds Classics Cookery book is Buffalo Cake. For this you have to make a lemon honey, which is also in the recipe book. The lemon honey is really a lemon curd, no honey involved. I could spoon this into my mouth without any cake. My favourite dessert is lemon meringue pie, so anything lemon curdy, I'm going to love.
The cake is a 4 egg plain mix put into 2 sponge or cake tins. It is then sandwiched with lemon honey and iced with lemon honey, (also in the icing section of the cook book). This recipe is one of my favourites to date.
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Cupcakes are the next recipe in the Edmonds Classics Cookery Book. It gives you a basic cupcake recipe, and then variations you can do.
The options are: Butterfly Cakes - cutting a slice from the top and forming wings with whipped cream or icing Chocolate Cup cakes - using cocoa and chocolate icing Fairy Cakes - using icing and hundreds and thousands Orange Cup Cakes - using orange zest and orange icing Queen Cup Cakes - using sultanas I did the Chocolate Cup cakes and there is an online recipe for these here: edmondscooking.co.nz/recipes/cupcakes-and-muffins/chocolate-cupcakes/ I was going to make pretty icing, but when I went shopping for icing things, I saw the eyes and had to have them!! I am naming them Mud Glumps. When it comes to the taste, its the icing that makes these I think. The next bake under 'Cakes' in the Edmonds Classics Cookery book is: Boiled fruit cake The fruit is boiled before making up the cake batter. There is an online recipe here for it: Edmonds Boiled Fruit Cake Recipe I love how they decorate theirs. I LOVE fruit cake. This recipe is really nice. I like how moist this cake is and the apricot jam glaze top. I'm the only one in my family that really enjoys fruit cakes and breads, so I was the only one mostly chowing down on this. But I was happy to do so.
The first cake under the cake section. There is some lovely stories in the Edmonds Classics about it. Ben had never tasted Banana Cake before coming to New Zealand. I weekend memory for Denise and a most used recipe by Marion.
Here is the online recipe: EDMONDS BANANA CAKE The Edmonds Classics book uses lemon icing with the option of adding cream and bananas. The online version has a choice of lemon or chocolate icing. I have mostly eaten banana cake with chocolate icing, so I tried the lemon icing from the Edmonds recipe. I don't think there was quite enough icing in the recipe, but I did really like the fresh lemon flavour with the banana cake. The recipe says to bake for 50 minutes. I made 2 and they were ready with fan bake in 30 minutes. I think I could have baked them for less too, as the cakes were a teeny bit on the dry side. It was okay though as I had the cream to go in the middle. Yoyos are the yummiest. I love the melty bikkie and the custard flavours. This recipe is online too:
EDMONDS YOYO RECIPE This is the last biscuit recipe in the Edmonds Classics cookery book, and it is one of my favourites. This recipe in the Edmonds Classic Cookery book states that the original recipe which appeared in the 7th edition, included Angelica, but because the ingredient is hard to come by, they re-did the recipe.
This recipe includes cherries, mixed peel, and blanched almonds. I like a fruit biscuit, but my family do not. I think I would have liked more obvious cherry. These were ok. I was quite proud of my versions of these until I looked online and seen some very fancy and precise home made versions. Mine is the rustic variant ok! I did like this Edmonds recipe. The lemon zest and raspberry jam make these quite yummy.
I'm a fan of shortbread, espicially with chocolate chips in it. I usually do a version with the one half of the shortbread dipped in chocolate. I do like plain shortbread as well though, and nothing beats a good homebaked version for meltiness in the mouth. This Edmonds recipe turned out really nice and made a lot too.
There is an online version of this recipe: https://edmondscooking.co.nz/recipes/biscuits/shortbread/ Baking my way through the Edmonds Classics cookery book: The next is Raspberry Delights.
These you bake for 10 minutes and then add a spoonful jam in the centre for a further 3 minutes of baking time. I think the jam was suppose to be an inner dollop rather than something that spread out over them all! They do taste really nice though. The recipe states it makes 12, but I barely got 9. |
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