A traditional Welsh Cake which is served with butter for high tea, Huish Cake makes a welcome addition to any tea or coffee table.
4 oz. plus
2 teaspoons butter
6 oz. plus
2 teaspoons self-raising flour
2 teaspoon grated lemon rind
7 oz. sugar
4 egg yolks
2 oz. ground rice -2 teaspoon vanilla essence
2 tablespoons milk
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the 2 teaspoons of butter, grease a 6-inch loose-bottomed cake tin. Sprinkle the 2 teaspoons of flour over the bottom and sides of the tin, tipping and rotating the tin to distribute the flour evenly. Set the tin aside.
In a large mixing bowl, cream the remaining butter and the lemon rind together with a wooden spoon until the mixture is soft. Add the sugar and beat the mixture until it is pale and fluffy. Beat in the egg yolks, one at a time, adding
1 tablespoon of flour before adding the last yolk. With a metal spoon, fold in the remaining flour, the ground rice and the vanilla essence. Carefully stir in the milk.
Turn the mixture into the prepared tin and place it in the oven. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 10 minutes. Turn the cake out on to a wire rack and leave until it is completely cold. i’zil… ‘