one 19cm/7-1/2 inch cake Cold Vegetarian Herbs
Dried Fruit Cakes
Light Soft Brown Sugar
grated Rind and Juice of1 Lemon
Large Eggs, beaten
teasp Dried Rosemary
Preheat the oven to 190C, 375F, Gas mark 5, grease a 19cm/7 1/2inch cake tin
and line the base with greaseproof paper.
In a mixing bowl, cream together the margarine, sugar and lemon rind until
pale and fluffy. Gradually add the eggs, little
by little, to the creamed mixture, beating
well between each addition.
Pound the rosemary till very fine. Sift the flour and a pinch of salt into
creamed mixture together with the rosemary,
fruit and lemon juice. Mix well.
Put the mixture into cake tin and smooth top. Bake in the centre of the oven for
30 minutes, then reduce the temperature to
180C, 350F, Gas mark 4 and bake for a further
1 hour till a skewer inserted in the centre comes out clean. Remove from
tin and cool on a wire rack.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.