When we first visited Cornwall earlier in Spring I never expected I’d come back with any recipes different than the famous Cornish patties. Having grown up in a culture where going to the beach implied dogfish stocked empanadas, machete opened coconut and fried green plantain topped with soft white cheese, the idea of encountering a lard-based fruit cake was definitely not in the agenda of our little British seaside adventure. I guess finding sunshine was not in our plans either so discovering the Cornish Hevva cake compensated for the layers of coats that covered our unused bathing suits.
We learnt that Hevva cake was traditionally a fisherman’s treat prepared by their loving wives to warm up their husbands after a successful fishing trip. It definitely kept us warm whilst hiking around Falmouth and now, half way through the summer, triggers newly formed memories and associations of what a beach trip is like in our adoptive island.
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| © The Teaspoon |
Ingredients
250g self-raising flour
60g unsalted butter, softened
60g vegetable fat
175g mixed dried fruit
85g caster sugar
50ml almond mil (plus 2 tablespoons to brush the top)
Method
Line a baking tay with parchment paper and set aside.
Preheat the oven to 190C/375F.
Use your fingers to combine the butter with the flour. Once it resembles breadcrumbs incorporate the rest of the ingredients.
Place the dough into the prepared baking tray. Use the back of a spoon to flatten the top and finally brush with the 3 tablespoons of milk.
Bake in the preheated oven for approximately 35 min or until a knife/tester inserted in the middle comes out clean.
Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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