Dear Maureen
How can your cakes rise in the tin without any raising agent? Should there be
yeast in the recipe? I'd like to try this recipe for my lace classes next week!
Rosemary in Sussex
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Hi everyone,
For those who want a recipe with NA measurements, here is what I use
1 1/2 c. flour
a pinch of cinnamon
1/4 c. currants (more or less)
2 tsp. caraway seeds
3/4 c. white sugar
1/2 square melted marg.
1 egg
Mix in order given, add more flour if it looks too floppy, roll out dough
into a
I've just checked in my copy of "Cattern Cakes and Lace" and it does specify
self-raising flour. This is easily obtainable in the UK, and includes a
standard amount of baking powder ready mixed in. So there is a raising
agent. Without it I think the recipe would be rather heavy.
Bridget Marr
Hi everyone
I wrote:
>This is based on the recipe from Cattern Cakes and Lace - no leavening is
>given.
To clarify - the recipe from CC and L specifies self-raising flour. Bev's
recipe does not
;)
-- bye for now
Bev in Sooke, BC
(west coast of Canada)
Cdn. floral bobbins
www.woodhavenbobbins.
