Mannin Quilters

 
Quilting in the Isle of Man
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Recipes
 
 
 
Below are recipes for cakes and biscuits which have been brought to meetings.
 

 

Raspberry & Amarettie Crunch Cake

 

This is a recipe from Joy

 

Ingredients

 

175gm soft butter

175gm caster sugar

3 eggs

140gm self raising flour

85gm ground almonds

140gm amaretti biscuits, roughly broken

2 x 250gm punnets raspberries

 

Heat oven to 160C/fan 140C/gas3
Butter and base line a loose-bottom 20cm round cake tin.
Put the butter, sugar, eggs, flour and ground almonds into a large bowl.
Beat with an electric hand whisk until all the ingredients are well blended.
Spread half the cake mixture in the lined tin.
Scatter half the amaretti biscuits and half the raspberries over the mixture.
Very lightly press into the cake mixture.
Dollop dessertspoonfulls of the remaining cake mixture over the amaretti biscuits and raspberries, then spread evenly.
Scatter all of the remaining amaretti and raspberries over the top.
Bake for 55 to 60 mins until a skewer inserted into the centre comes out clean.
Cool for 15 mins in the tin. Run a knife round the edge and turn out.
The cake will keep in a covered container in the fridge for up to 2 days.
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Peal & Almond Cake

 

This is a recipe from Joy

 

Ingredients

 

175gm butter

150gm caster sugar

2 eggs

150gm self raising flour

3 tablespoons milk

100gm ground almonds

1 teaspoon almond extract / essence

500gm pears

 

Heat oven to 160C/fan 140C/gas3
23cm loose bottomed cake tin, greased and lined
Peel pears and cut into chunks.
Cream butter and sugar together in a large mixing bowl until light and fluffy.
Then, add in the flour, eggs, milk, ground almonds, almond essence and milk and mix it all well together.
Add the chunks of fruit and stir it all well together.
Pour the mixture into the cake tin.
Bake in the oven for 60 to 75 minutes.
Test with a skewer, if not cooked, return to the oven for a further 10 to 15 minutes.
Cool in the tin for 15 minutes, then cool on cake rack.
The cake is best served just as it's turning from warm to room temperature.
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Lemon Drizzle Cake

 

This is a recipe from Celia

 

Ingredients

 

2 large eggs

85g (3oz) each of sef-raising flour, caster sugar, and softened butter (or Flora)

1 level teaspoon of baking powder

Finely grated zest of 1 lemon

 

Topping

 

55g (2oz) granulated sugar

juice of 1 lemon

mixed together in a small jug

 

Line a 1lb loaf tin with baking parchment (not greaseproof) or use a ready-made liner. Heat oven to 180C (165 to 170 degrees fan oven)

Put all cake ingredients into mixing bowl and beat til smooth. Pile into the tin and bake for approx 35 mins or until gold and shrinking away from sides of tin.

Allow to cool in tin, whilst cake is just warm pour over the syrup. Once completely cold loosen carefully and remove from tin. Keeps well in a tin (if it gets the chance!)

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Walnut Slices

 

This is a recipe from Margaret Wilson, which we had on a Wednesday in January and it was delicious, so we’d like to share it with everybody

 

Base

 

6oz self-raising flour

2oz soft brown sugar

3oz margarine

 

Rub the ingredients together and press firmly into a greased swiss roll tin.

Bake at gas 7, 425 or Fan 200 for 15mins.

 

Topping

 

4oz soft brown sugar

2 egg whites

2 level tablespoons of self raising flour

2oz chopped walnuts

2oz chopped cherries

1oz coconut or ground almonds

 

Mix together nuts, cherries, sugar, coconut and flour. Beat egg whites until stiff then fold in the other ingredients. 

Spread over the cooked base and decorate with a few cherry pieces. 

Bake at gas 5, 375 or Fan 170 for 20 minutes.

 

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Nora's Date Loaf

 

8oz chopped dates

½ pint of boiling water

2oz margarine

8oz self-raising flour

6oz sugar

1 teaspoon of bicarbonate of soda

1 egg

 

Scald the dates in the boiling water and leave to cool.

Rub the margarine into the flour and bicarbonate of soda.

Add the sugar, egg, dates and water and mix into a batter.

Put into a greased and floured/lined 2 lb. loaf tin or 2 x 1 lb. loaf tins.

Bake for 40 minutes at 350 degrees F/ Mark 4 / 180 degrees C (170 degrees C for fan oven.)

Serve cold, sliced and spread with butter.

 

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Isabelle's Galettes a la Melasse

 

Ingredients A – mix together:

½ cup of vegetable fat

½ cup of sugar

½ cup of treacle

 

Ingredients B – mix together:

2 cups of white plain flour

1 tablespoon of bicarbonate of soda

½ teaspoon of powdered ginger

 

Ingredients C – mix together:

½ cup of milk

1 teaspoon of white vinegar

 

Mix A in a big bowl. Add 1/3 of mix B and mix.

Add ½ of mix C and mix.

Add 1/3 of mix B and mix.

Add the rest of mix C and mix.

Add the rest of mix B and mix well.

 

Put approx. 1 small tablespoon of the mixture on a baking tray. Make many “biscuits” at a time on the tray, but don’t put them too close to each other.  Cook for 12 minutes at 180C.