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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, November 27, 2015

A SIMPLE PLUM CAKE



Sharing the recipe for a Simple Plum Cake from my consolidated Recipe Book A COLLECTION OF SIMPLE ANGLO-a NDIAN RECIPES. Try it today. 
Simple Plum Cake 
Ingredients: 
300 gm flour or maida; 
250 gm butter; 
250 gm powdered sugar; 
3 eggs (whites beaten well separately); 
1 tsp baking powder; 
2 teaspoons chopped orange or lemon peel; 
100 gm black currants chopped;
 2 tbsp date syrup (for colour); 
2 cloves and 2 small pieces of cinnamon powdered;
 1 tsp vanilla essence;
 ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

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