Ingredient (TX): Cakes, Slices & Biscuits
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Custard Fruit Cake
This custard fruit cake comes from a card written out by my father Tom. Its origins are unknown, but the method is unmistakably of its time: butter rubbed into flour, eggs cracked into a well, and boiling milk stirred with soda before being poured straight into the mix. The dried fruit was always soaked first…
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Kim’s Lemon Polenta Cake
Moist, fragrant and naturally gluten-free — Kim’s polenta cake strikes the perfect balance of citrus brightness and rustic charm.
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Ginger Gems
Ginger gems are hard to describe to those who have never tried them. Think of small ginger flavoured sponges served with cream and a dab of raspberry jam and you are on the right track. Or butter, or vanilla ice-cream. This recipe makes enough to fill two gem irons.
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The Edmonds’ Pikelet
Pikelets are delicious with butter and jam or jam and whipped cream – or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.
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The Edmonds’ Scone
This is the base scone mix I’ve used since I first learned to cook. It’s from Edmonds and rightly acknowledged as a Kiwi staple.
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Cheese scones to die for
New Zealand is big on cheese scones. Floriditas is a top Wellington restaurant. Cheesey and delicious these scones can be made with other strong cheese and whatever herbs you like. The trick is to be gentle and have the mix not to dry or wet.