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.
 

English Cake
Quite dry so good with coffee
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Ingredients
  1. 3 eggs, separated
  2. 3/4 cup sugar (in 1/4 cup and 1/2 cup portions)
  3. 100 grams margarine (salt free)
  4. 2 teaspoons sugar vanilla (or substitute vanilla essence)
  5. 1 cup mixed dried nuts and raisins
  6. 1 lemon, juice only
  7. 1 1/2 cups flour
  8. 1 teaspoon baking powder
Instructions
  1. Whip 1/4 cup sugar with egg whites
  2. 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 - some of which are not so soft)
  3. Add flour and baking powder to large bowl
  4. Add egg whites (I guess you fold them in)
  5. Mix
  6. Pour into greased pan
  7. Bake until golden on top (30-45 min)
Notes
  1. 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.
Balagan Recipes http://balaganrecipes.info/
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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