Chelsea Cake Recipe
Over the years I have mastered the art of making Chelsea Cake which I was taught by my family elders. If it is an impressive Dessert that you require, then this dish is the answer. Trust me when I say, you have to try Chelsea Cake.
Ingredients
1/4 cup (60 g) sugar
1 cup (250 ml) warm milk (110°F, 43°C)
3 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
7 tablespoons (100 g) margarine
Filling:
Generous 1 cup (200 g) raisins
3 tablespoons rum
1/2 cup (120 g) butter, melted
1/2 cup plus 1 tablespoon (125 g) sugar
1/2 cup (60 g) ground almonds
2 teaspoons ground cinnamon
1/2 cup (80 g) chopped mixed candied peel
1 egg yolk, beaten
3 tablespoons apricot jam, warmed
Directions
To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently.
Sift flour and remaining sugar into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a 10-inch (25-cm) flan tin with a removable bottom.
To make filling, put raisins into a small bowl and sprinkle with rum.
Cover and set aside.
Knead risen dough; roll out 1/8 inch (3 mm) thick.
Brush dough with all the melted butter; sprinkle with sugar, almonds, cinnamon, rum-soaked raisins and can died peel.
Cut dough into 2-inch (5-cm) wide strips.
Roll up 1 strip and place in center of greased flan tin.
Curve remaining strips of dough around it.
Let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush cake with egg yolk.
Bake 35 minutes or until golden.
Cool slightly then brush with warmed jam.
Cool completely on a rack.
Let stand 5 minutes or until frothy.
Stir gently.
Sift flour and remaining sugar into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a 10-inch (25-cm) flan tin with a removable bottom.
To make filling, put raisins into a small bowl and sprinkle with rum.
Cover and set aside.
Knead risen dough; roll out 1/8 inch (3 mm) thick.
Brush dough with all the melted butter; sprinkle with sugar, almonds, cinnamon, rum-soaked raisins and can died peel.
Cut dough into 2-inch (5-cm) wide strips.
Roll up 1 strip and place in center of greased flan tin.
Curve remaining strips of dough around it.
Let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush cake with egg yolk.
Bake 35 minutes or until golden.
Cool slightly then brush with warmed jam.
Cool completely on a rack.
