HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ......

Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts.

Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times.

Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding.

Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'. ‘Black Forest cherry torte’. It tin to create the bun’s its square consists of several layers of spiral shape. Battenberg* chocolate cake, with whipped Battenberg is a light sponge cake cream and cherries between each Chorley Cake covered in marzipan. It has a layer. This stack is then decorated Chorley cakes are traditionally distinctive 2-by-2 (originally 3-by- with more whipped cream, associated with the town of 3) pink and yellow check pattern in maraschino cherries, and Chorley in Lancashire. A close square cross-section. It was chocolate shavings. The cake is relative of the more widely known invented in 1884 by British Royal named after the cherry liquor Eccles cake, they are a flattened, chefs to celebrate the marriage of (kirsch) of the Black Forest region, un-sweetened pastry cakes filled Princess Victoria of Hesse and by rather than directly after the with currants. They are Rhine and Prince Louis of mountain range (Schwarzwald) in traditionally eaten with butter on Battenberg, so the name refers to southwestern Germany. The liquor top, and perhaps a slice of a person linked by title to is the ingredient which gives the Lancashire cheese. Battenburg which is a town in cake its distinctive alcoholic cherry Hesse, Germany. flavour. © Primary Geography Summer 2013 Cornish Pasty Florentines* Welsh Cake The national dish of Cornwall, the Originating from Florence, Italy, a Welsh cakes are traditional Welsh Cornish Pasty is included here Florentine is made from setting snacks made from flour, sultanas, because it is the only bread, cake, nuts and candied cherries into a raisins, and/or currants, and may or pastry with protected status caramel disc, which is then coated include such spices as cinnamon (see Defra list). A Cornish pasty on the bottom with chocolate. and nutmeg. They are roughly should be a pastry case shaped circular, a couple of inches (4–6 like a ‘D’ and crimped on one side, cm) in diameter and about half an filled with uncooked beef, swede Madeira Cake inch (1–1.5 cm) thick. (called turnip in Cornwall), potato Madeira cake is a sponge cake and onion, with a light seasoning traditionally flavoured with lemon. of salt and pepper, and baked The name refers to Madeira wine Yorkshire Parkin keeping a chunky texture. which was popular in England in Parkin, a soft cake which the 18th and 19th centuries when originated in northern England, is it was often served with the cake, baked commercially throughout Danish Pastry* not the Madeira Islands. Yorkshire, but is a mainly domestic A Danish pastry, a speciality of product in other areas. It probably Denmark and neighbouring evolved during the Industrial Scandinavian countries (although Scotch Pancake Revolution. The traditional of Viennese origin), is made from Scotch pancakes are small, flat, ingredients of Parkin are flour, yeast-leavened dough in a manner round cakes made from a flour, oatmeal, black treacle (similar to similar to bread, or from puff eggs, sugar, buttermilk or milk, molasses), fat (traditionally lard, pastry, but with added ingredients salt, bicarbonate of soda and but modern recipes use butter or (particularly eggs, butter, milk, cream of tartar batter. They were margarine), brandy and ginger. cream and sugar) traditionally made by dropping batter onto a hot griddle but a frying pan is usually used today. Devon Scone They are generally served with jam Margaret Mackintosh is a former A Devon scone is a soft scone and cream or just with butter. Editor of Primary Geography and a member of the GA’s Early Years which, when spread with and Primary Phase Committee. strawberry jam and clotted cream, features with a pot of tea in a Scottish Devon Cream Tea. Shortbread The invention of Shortbread, is Dundee Cake* often attributed to Mary, Queen of Dundee cake, a famous traditional Scots, in the 16th Century. Scottish fruit cake topped with Petticoat Tails (from the French roast almonds, originated in petits cotés, a pointed biscuit eaten nineteenth century Scotland, with wine, or petites gastelles, the originally made as a mass old French for little cakes) were produced cake by the marmalade the traditional form of shortbread, company Keiller's. It is often made made by cutting a round of with currants, sultanas and cooked mixture into segments. almonds but sometimes fruit peel Shortbread consists of white may be added. sugar, butter and flour.

Eccles Cake Swiss Roll Eccles cakes date back to at least The Swiss Roll originated in 1793 and are named after the Central Europe, but not in town of Eccles. The small, round Switzerland, probably in the cakes made from flaky pastry are nineteenth century. It is a thin filled with currants and sometimes sponge cake is made of flour, topped with demerara sugar. eggs, and sugar and baked in a Eccles cakes’ nicknames include very shallow rectangular baking Squashed Fly Cake, Fly Cake, Fly tray, called a sheet pan. Once Pie or even a Fly's Graveyard, cooked it is spread with jam or because of their appearance. buttercream and rolled up.

© Primary Geography Summer 2013