Guernsey Cake is a traditional English recipe for a classic late Victorian fruit and nut cake made with rice flour and eggs. The full recipe is presented here and I hope you enjoy this classic English version of: Guernsey Cake.
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his is an authentic Victorian recipe for a fruit and nut cake dating back to an original recipe published by Miss Hay Newton in 1879.
Ingredients:
340g butter
340g caster sugar (or fine brown sugar)
340g dried cherries, roughly chopped
60g blanched almonds, pounded in a mortar
60g candied orange peel, finely chopped
60g Candied Angelica, chopped
8 egg yolks, well beaten
115g ground rice
2 tbsp brandy or sherry
225g dried flour, sifted
3 egg whites, whipped to a firm snow
Method:
Cream together the butter and sugar until light and fluffy then add the cherries, almonds, candied orange peel, candied angelica and the egg yolks. Mix to combine then add the ground rice, brandy and flour. Finally fold in the egg whites. Turn into a cake tin that's been greased and lined with baking paper.
Transfer to an oven pre-heated to 160°C and bake for about 80 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 10 minutes then set aside on a wire rack to cool completely before serving.
