The new Cakeoma recipe book

Note: Sufficient icing may be obtained to ice two cakes by using 1 egg white and double quantities of the other ingredients, but it will be less stiff. ALMOND PASTE 8 oz. ground almonds 4 oz. icing sugar 4 oz. caster sugar 2 eggs 2 teaspoons lemon juice 4+ teaspoon almond essence Mix the ground almonds and sugars with the beaten eggs (the whites or yolks only can be used) and mix in the flavourings. Knead thoroughly by hand. The addition [illustration: Blondin Tart] of |—2 tablespoons brandy improves the keeping quality of the paste. ORANGE FROSTING 2 tablespoons orange juice 1 teaspoon lemon juice | tablespoon orange rind I egg yolk About + lb. icing sugar Mix the orange juice, lemon juice and grated rind, and allow to stand for 10 minutes. Strain the mixture into the egg yolk, and slowly add the sugar, beating until all is added and the frosting is of the right consistency to spread. QUICK CARAMEL FROSTING 1 oz. margarine 4 oz. granulated sugar 2 tablespoons milk 8 oz. icing sugar Melt the margarine, add the sugar and dissolve it, then boil over a low heat until it turns a light brown, stirring continually. Add the milk and continue stirring. Cool slightly, and beat in the icing sugar until the frosting is of the right consistency to coat the back of a spoon. [24] BUTTER CREAM 2 oz. unsalted butter or margarine 3 oz. sieved icing sugar Flavouring and colouring Cream the butter and sugar until white and soft, and add the flavouring and colouring. For chocolate butter cream, add cocoa or chocolate. BANANA FILLING | banana 1 tablespoon raspberry jam 1—2 tablespoons caster sugar 1 teaspoon lemon juice Sieve the banana and the jam, and whisk with the sugar and juice. ORANGE FILLING 3 oz. cake-crumbs 1 oz. margarine Grated rind of 2 oranges Juice of 1 orange 3 Oz. sugar 1 egg yolk Heat all the ingredients except the egg yolk in a saucepan for about 5 minutes, stirring all the time. Cool slightly, add the egg yolk, and stir over a low heat. Use when cool. [illustration: Tamesis Nut Tart] PASTRY SHORTCRUST PASTRY 6 oz. margarine 8 oz. Cakeoma 8 oz. self-raising flour About 3 tablespoons water to mix Rub the margarine into the sieved Cakeoma and flour, and mix to a stiff paste with the water. Knead lightly and roll out. Use as required, and bake in a moderately hot oven (400° F.) for about 10-15 minutes. BLONDIN TART 4-6 oz. Cakeoma shortcrust pastry (2-3 oz. Cakeoma, ete.) 2—3 tablespoons jam 3 oz. margarine 1-2 eggs 8 oz. Cakeoma About 2 tablespoons milk 1 tablespoon currants Sieved icing sugar, or 6 Oz. glacé icing Line a shallow baking tin or plate with the pastry and spread the bottom with jam. Cream the [25] margarine and beat in the eggs, then beat in the sieved Cakeoma and add sufficient milk to give a soft dropping consistency. Add the currants and beat well. Put this filling into the pastry shell and bake the tart in a moderate oven (375° F.) for about 30 minutes. Decorate with sugar or icing. TAMESIS NUT TART oz. Cakeoma shortcrust pastry (4 oz. Cakeoma, etc.) 2-3 tablespoons golden syrup 14 oz. sugar I egg 4 OZ. Margarine 1 teaspoon vanilla essence 2 oz. mixed nuts, coarsely chopped Line a 9-inch fireproof plate with the pastry. Boil the syrup and sugar together for a few minutes, cool slightly, then pour slowly over the beaten egg, stirring well. Add the margarine, vanilla essence and nuts, pour into the pastry, and bake ina moderate oven (375° F.) for about 15 minutes, until cooked, [illustration: Wimbledon Fruit Strips (before cutting up)] WIMBLEDON FRUIT STRIPS 1 Ib. Cakeoma shortcrust pastry -3 medium-sized cooking apples 1 tin of cherries 34 tablespoons water 2-3 tablespoons red-currant jelly Line a shallow 7 inch by Il inch