Thursday 9th May

We will have on offer ….

Cheese & Onion Pasties £2.00
Cornish Pasties £2.20 each
Bacon, Cheese & Tomato Wraps £1.50 each
 
Strawberry Shortcake £1.50 each
Manchester Tarts £1.50 each
Custard Slices £1.75 each
Iced Slices £1.50 each
Pecan Pie £1.50 each
Millionaire Shortbread £1.50 each
Biscoff Cheesecakes £2.00 available from 1pm

 

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Raspberry Bakewell Danish

My Raspberry Bakewell Danish is put together with my homemade raspberry jam, an almond cream, all encased in my buttery danish pastry.

£1.00 each

View our menu.

Cherry Madeira Cake

Ingredients
200g/7oz glacé cherries
225g/8oz self-raising flour
175g/6oz softened butter, plus extra for greasing
175g/6oz caster sugar
1 lemon, finely grated zest only
50g/1¾oz ground almonds
3 large free-range eggs
For the decoration
175g/6oz icing sugar
1 lemon, juice only
15g/½oz flaked almonds, toasted
5 glacé cherries, quartered
Method
Preheat the oven to 180C. Grease a 20cm tin with butter.
Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

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