Ingredients with Measurements:
- 225g plain flour
- 115g unsalted butter, cubed
- 115g caster sugar
- 1 egg, beaten
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 75g currants
- 75g raisins
- 50g chopped walnuts
- 1 tbsp milk
Special equipment needed:
- 20cm round cake tin
- Baking paper
Step-by-step instructions:
1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. Grease the cake tin and line the bottom with baking paper.
3. In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
4. Rub in the butter until the mixture resembles fine breadcrumbs.
5. Stir in the sugar, currants, raisins, and walnuts.
6. Add the beaten egg and milk, and mix until the dough comes together.
7. Turn the dough out onto a floured surface and knead lightly.
8. Roll out the dough to a thickness of about 1cm.
9. Transfer the dough to the prepared cake tin and press down gently.
10. Use a sharp knife to score a criss-cross pattern on the top of the cake.
11. Bake for 30-35 minutes, or until golden brown and firm to the touch.
12. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
180°C (160°C fan)/350°F/gas mark 4
Serving size:
8-10 servings
Nutritional information:
Per serving:
- Calories: 290
- Fat: 12g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 2g
- Sugar: 22g
Substitutions for ingredients:
- Currants and raisins can be substituted with other dried fruits, such as chopped apricots or cranberries.
- Walnuts can be substituted with other nuts, such as almonds or pecans.
- Milk can be substituted with water or plant-based milk.
Variations:
- Add a teaspoon of orange zest for a citrusy twist.
- Replace the cinnamon and nutmeg with mixed spice for a more traditional Chorley cake flavor.
- Add a tablespoon of brandy or rum to the dough for a boozy kick.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the cake tough.
- If the dough is too dry, add a little more milk.
- Serve warm with a dollop of clotted cream or a slice of cheese.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the cake in foil and place in a preheated oven at 180°C (160°C fan)/350°F/gas mark 4 for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter, dusted with icing sugar.
Garnishes:
Sprinkle chopped walnuts or dried fruit on top of the cake before baking for added texture and flavor.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
This cake is best enjoyed on its own as a sweet treat.
Troubleshooting advice:
- If the dough is too wet, add a little more flour.
- If the cake is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting.
- Check the expiration date of all ingredients before using.
- Store the cake in an airtight container to prevent contamination.
Food history:
Chorley cake is a traditional pastry from the town of Chorley in Lancashire, England. It is believed to have originated in the 19th century as a cheap and filling snack for cotton mill workers.
Flavor profiles:
This cake is sweet and spicy, with a fruity and nutty flavor.
Serving suggestions:
Serve the cake warm or at room temperature, with a cup of tea or coffee.
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Region: British