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Victorian Tennis Fruit Cake from 'The Great British Baking ...

Ingredients. For the cake: 12 oz red or natural glacé cherries, cut into quarters 8 oz tin pineapple in natural juice, drained and roughly chopped 12 oz ... For the almond paste: For the royal icing: For the fondant:

Tennis Cake, 1920s – Part 2 | The Cake Historian

cream 4 oz of butter with 3oz of caster sugar. add 2 eggs. gradually add and fold in 6oz of sifted plain flour to the creamy mixture alternatively with the mixed fruit (1oz chopped cherries, 1oz mixed peel and 3oz of currants, orange essence (or juice/peel). Finally add two tablespoons of milk and stir in. Put the cake mixture into a lined loaf ...

Tennis Cake Victorian History - Image Results

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Tennis cake - Oxford Reference

tennis cake. an English Victorian cake made to accompany the newly invented game of lawn tennis. Some authorities say that the original ... Access to the complete content on Oxford Reference requires a subscription or purchase.

Season 3, Episode 7: Victorian - PBS Food

The pie must have thin pastry, and must be very ornate, as most game pies from the era were. For the technical challenge, a tennis fruit cake is set for the bakers. The bakers were given three ...

Mary Berry’s Tennis Cake - The Great British Bake Off

Method. Step 1. Pre-heat the oven to 160°C/140°C fan/315°F/Gas 3. Grease a 23cm x 15cm rectangular cake tin, then line the base and sides with a double layer of baking parchment. Step 2.

Tennis Cake | GBBO 2015 Technical Challenge | Week 7- Victorian

Tennis Cake isn't something I had heard of, much like a lot of the technical challenges this year. But it's basically a brick of a fruit cake, with marzipan ...

Tennis cake recipe - BBC Food

Mary’s light fruit cake is covered with marzipan and fondant icing to look like a tennis court, but you can easily adapt it to your sport of choice. A great birthday cake for sports fans! You ...

Victorian Cake Recipes - Victoriana Magazine

This cake recipe requires that you beat one pound of butter to a cream, adding gradually a quarter of a pound of sifted sugar, beating both together; have ready the yolks of eighteen eggs, and the whites of ten, beaten separately; mix in the whites first, and then the yolks, and beat the whole for ten minutes; add two grated nutmegs, one pound and a half of flour, and mix them very gradually with the other ingredients; when the oven is ready, beat in three ounces of picked caraway-seeds.
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