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Cornish Hevva Cake

January 15, 2016

It’s been a while since we posted a recipe, and we can’t believe we haven’t posted this one before. A staple food while growing up in West Cornwall, Heavy Cake is still loved by my ‘East Midlands’ kids today.
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AJ said “can we bake something?” Hummm… “No eggs”…
“Heavy Cake?”
“Ohhhh yus!” She said.
So here’s the recipe…

1lb of Self Raising Flour
1/2 lb Butter
2 oz Caster Sugar
3/4 lb Currents
Grated rind of a Lemon
A pinch of Salt
Enough Milk to mix to a stiff dough.

Roughly mix by hand the flour, salt, sugar and chopped up butter. Don’t rub in the butter too much. Add the fruit and mix to a stiff dough adding a little milk.
Don’t make it too wet. It should be a stiff (heavy) dough.
Purist mess around with rolling and resting and stuff but hey, life’a too short.
Put it in a greased parchment lined baking tray, with mixture about 3/4 inch deep and fork the top to a rough finish. Sprinkle the top with regular sugar and bake at 200 for 30-40mins.
When baked add a little caster sugar to finish .

OK I am not a purist and no doubt some Cornish cousins will want to correct me but, hey that’s the way we do it.

And of course we always do it our way; mushrooms in pasties; we put cherrys in our heavy cake!

Enjoy.

Oh yes, the Cornish call it “Hevva Cake”, pilchards and all that. See here: Hevva

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