Original Recipe: Edmonds

Ingredients:

Base:

• 125g butter
• 1/3 cup sugar
• 2 eggs, beaten
• 2 tsp golden syrup
• 1/2 tsp vanilla essence
• 1 cup currants
• 2 cups flour
• 2 tsp baking powder
• pinch of salt
• 1/2 cup milk

Icing:

• 1 1/2 cups icing sugar
• 1/2 tsp vanilla essence
• 1/2 tsp finely grated lemon zest
• lemon juice to mix
• 3 tbsp fine desiccated coconut

Method:

1. Preheat oven to 180°c. Lightly grease a 20cm x 30cm shallow baking tin and line with baking paper with some hanging over the sides.
2. Cream the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Then beat in the golden syrup and vanilla essence.
3. Fold in the currants. Sift the dry ingredients together, and then alternating with the milk, fold them into the mixture.
4. Spread mixture into the prepared tin.
5. Bake for 20-30 minutes, or until the cake springs back when lightly touched (or insert a skewer into the centre of the cake – if it comes out clean, the cake is cooked)
6. Mix the icing sugar, vanilla essence, and lemon zest together. Add enough lemon juice to form an icing of the desired consistency. Spread over cake.
7. Sprinkle the desiccated coconut over the cake and leave to set.

This article was provided by Ben Knowles – Editor / Operator @ The Upper Hutt Connection.

24/09/24