Cornish Hevva Cake (Heavy Cake)
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Cornish Hevva Cake (Heavy Cake)
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A dense, sweet and crumbly cake full of currants. Traditionally made in Cornwall.
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Ingredients
- 250 g self-raising flour
- 125 g butter unsalted
- 175 g currants
- 75 g caster sugar
- 100 ml milk whole
- 1/2 lemon zest
Instructions
- Rub the butter into the flour until it resembles breadcrumbs.
- Mix in the caster sugar, currants and lemon zest. Add the milk to the dry ingredients and combine to form a stiff dough.
- Line your cake tin with baking paper and press the dough into tin. Make a criss-cross pattern on top of the cake by using diagonal lines.
- Bake at 180 degrees in preheated oven for 30 minutes or until golden brown.
- Allow to cool for a few minutes. When still warm, brush the cake with milk and sprinkle on some sugar. Serve with a cup of tea or coffee!
Notes
- Storage - will store in a sealed tin for 3-5 days. Heavy cake keeps fresh really well!
- Freezing - yes you can freeze heavy cake in a Tupperware and defrost when needed.
Nutrition Information
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Calories
222kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
23mg
(8%)
Sodium
11mg
(0%)
Potassium
150mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
285IU
(6%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 11mg | 0% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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