English Cake

The Haviv family often offer English Cake (Gateaux Anglais) with coffee in the afternoon. It is quite dry, which is good with coffee, but originally didn’t appeal to me. In New Zealand cakes tend to be more moist. Like most of Robert’s recipes this was a bit loose and it took a couple of years before I nailed him down on quantities and the exact steps.
 

Toasted English Cake

English Cake

Robert Haviv
Quite dry so good with coffee

Ingredients
  

  • 3 eggs separated
  • 3/4 cup sugar in 1/4 cup and 1/2 cup portions
  • 100 grams margarine salt free
  • 2 teaspoons sugar vanilla or substitute vanilla essence
  • 1 cup mixed dried nuts and raisins
  • 1 lemon juice only
  • A bit of milk need 3 Tablespoons of liquid including the lemon juice
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • Sesame seeds

Instructions
 

  • Heat oven to 180º C (160º C for Fan oven)
  • Whip 1/4 cup sugar with egg whites
  • Mix the "soft" bits, except egg whites, in another large bowl (margarine, 1/2 cup sugar, egg yolks, sugar vanilla, nuts and raisins, lemon juice, milk - some of which are not so soft)
  • Add flour and baking powder to large bowl
  • Add egg whites (I guess you fold them in)
  • Mix
  • Pour into greased pan
  • Sprinkle with sesame seeds
  • Bake until golden on top (40-45 min)

Notes

After a day or so Galit will slice and lightly toast English cake. It then becomes a very soft biscotti. The photo is of toasted English Cake.
The photo below of an English cake with coconut and chocolate icing. The Haviv’s hardly ever ice any cakes so I’m not sure how this one sneaked through.

English cake with coconut and chocolate icing

English cake with coconut and chocolate icing

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