The new Cakeoma recipe book

15 tablespoons syrup 8 oz. Cakeoma 2 teaspoons ground ginger Warm the margarine and syrup, and cream them together. Sieve Parkin in the Cakeoma and ginger, mix to a stiff dough and roll out thinly. Cut into fingers about 1 inch by 3 inches and bake in a slow oven (325° F.) for 15-20 minutes. WINE BISCUITS 8 oz. Cakeoma : 4 oz. margarine 1 egg yolk 1 tablespoon sherry Sieve the Cakeoma, rub in the margarine and mix with the egg [5] Ginger Fingers LLL OE: BALE “ Lemon Cookies yolk and sherry to a stiff dough. and mix to a stiff consistency with Roll out and cut into shapes. Bake the milk. Roll out, and cut into in a moderately hot oven (400° F.) shapes. Bake in a slow oven for 10-15 minutes. (325° F.) 25-30 minutes. HONEY BISCUITS LEMON COOKIES 2 Oz. Margarine 3 oz. margarine 1 egg 8 oz. Cakeoma 8 oz. Cakeoma 1 tablespoon honey A pinch of salt About 1 tablespoon milk 1 lemon Rub the margarine into the Lemon caramel or lemon sieved Cakeoma, add the honey, butter filling (see opposite) Citron Fingers [6] Cream the margarine and add the egg. Sieve in the Cakeoma and Salt. and add the lemon juice. Knead and roll out, sprinkling the grated rind over the dough before the final rolling. Prick, cut into various shapes, and bake in a moderate oven (350° F.) for about 15 minutes, until golden-brown. To make Lemon Caramel, boil 3 oz. sugar and about 4 pint lemon juice together until it just turns brown. Pour this on the biscuits either before or after baking. To make Lemon Butter Filling, cream together 3 oz. margarine and 4 oz. icing sugar, and add lemon juice to flavour. Sandwich the biscuits together with this filling. CITRON FINGERS 2 oz. margarine 8 oz. Cakeoma 2 oz. ground almonds 1 tablespoon chopped citron peel 1 tablespoon chopped nuts I egg Apricot jam 3-4 oz. yellow glacé icing Nuts and citron peel for decoration G Rub the margarine into the sieved Cakeoma and add the almonds, peel and nuts. Mix to a paste with the beaten egg, divide into two, and place in two small square or oblong tins. Prick all over, and bake in a moderate oven (375° F.) for about 30 minutes. When cold, put two - together with jam, coat with the icing and decorate with nuts and peel. CHOCOLATE WHIRLIGIGS 8 oz. Cakeoma 3 oz. margarine 1-2 tablespoons milk 1-2 tablespoons cocoa Sieve the Cakeoma and rub in the margarine. Divide the mixture in half, and to one half add enough milk to give a stiff dough: leave in a cool place. To the other half add the sieved cocoa, and bind together to give a stiff consistency. Roll both mixtures out on a floured board, then place the chocolate on - top of the white and roll up, Swiss roll fashion. Cut into slices about + inch thick, press together in pairs, to resemble butterfly wings, and bake in a moderately hot oven (400° F.) for about 10 minutes. colate Whirligig S Cherry Cake (see Basic Recipe) ee .. LARGE CAKES PLAIN CAKE—BASIC RECIPE 8 oz. Cakeoma 3 oz. margarine 1-2 eggs 1-3 tablespoons milk Sieve the Cakeoma and rub in the margarine. Add the egg, with sufficient milk to give a dropping consistency, then beat for about 5 minutes. Put into a prepared 6-inch cake tin and bake in a moderate oven (350° F.) for about 1 hour. Variations. Add one of the following ingredients, as required, to basic recipe: Seed Cake: 4-1 teaspoon caraway seeds. Lunch Cake: 4 oz. sultanas. (For Rich Lunch Cake, add also 2 oz. chopped mixed candied peel, and scatter blanched almonds over the top of the cake.) Valencia Cake: 1 oz. blanched sweet almonds and 4 oz. stoned raisins. Chocolate : |—2 tablespoons cocoa. [8] Cherry Cake: 4 oz. halved glace cherries. Fig Cake: 6 oz. chopped figs and about 2 tablespoons milk. Coconut Cake: 2 oz. desiccated coconut.