Godcakes

Golden little pastry turnovers stuffed with fruit and nuts, Godcakes are delicious served hot with chilled fresh cream, or cold as a teatime treat.

ABOUT

12-15 CAKES

8 oz. flour

½ teaspoon salt

8 oz. unsalted butter

4 to

5 tablespoons iced water

1 oz. chopped mixed peel

1 oz. currants

2 oz. soft brown sugar

½ teaspoon ground cinnamon

1 oz. flaked almonds

1 oz. ground almonds grated rind of

1 lemon grated rind of

1 orange

2 oz. butter, melted

1 egg yolk

A delicious teatitne treat, Godcakes are little pastry turnovers filled

1 egg yolk beaten with

1 teaspoon water

First make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add 2 ounces of the butter. With a table knife, cut the butter into small pieces. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.

Add the water and, with your hands, mix and knead the dough until it is smooth and firm. Shape the dough into a ball, wrap it in greaseproof or waxed paper and place it in the refrigerator to chill for 15 minutes.

Place the remaining butter between two sheets of greaseproof or waxed paper and beat it with the back of a wooden spoon or mallet until it forms a flat oblong shape about f-inch thick.

On a floured board, roll out the dough to a rectangular shape -|-inch thick.

Place the slab of butter in the centre of the dough and fold the dough over it to make a parcel. Chill in the refrigerator for 10 minutes.

Place the dough, with the folds down-wards, on the floured board and roll it out, away from you, into a rectangle. Fold the rectangle into three and turn so that the open end is facing you. Roll out again. Chill in the refrigerator for 15 minutes.

Repeat the folding and rolling process twice.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Line a large baking sheet with non-stick silicone paper and set it aside.

To make the filling, combine the mixed peel, currants, sugar, cinnamon, flaked almonds and ground almonds. Add the lemon and orange rinds, the butter and egg yolk. Combine the mixture thoroughly.

Roll out the dough to a circle about J-inch thick. Using a 4-inch round pastry cutter, cut the dough into circles. Place equal amounts of the filling mixture on one half of each circle. Moisten the edges of the circles with a little water and fold them over to form semi-circles. Press down lightly with your fingertips on the outer edges of the semi-circles to seal the cakes. Using a pastry brush, lightly coat each cake with the egg glaze.

Place the cakes on the prepared baking sheet. You may have to bake the cakes in two batches.

Place the baking sheet in the oven and bake the cakes for 20 to 25 minutes, or until they are golden.

Remove the cakes from the oven and serve hot, or cool them on a wire rack.

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