CookEat Recipe
Orange Wheaten Cakes
Small golden wheaten cakes with finely chopped cooked orange rind, served with maple syrup separately.
Method
Steps
Step 1
Put the sifted quarter pound of flour in a bowl. Add the two whole pasteurized shell eggs, half ounce of icing sugar, quarter ounce of baking powder, one saltspoon of salt, half a saltspoon of ground nutmeg and half pint of cold milk. Whisk thoroughly until smoothly mixed and thickened. Keep cool while preparing the rind.
Step 2
Wash and dry the orange. Finely chop its rind, keeping the flesh and juice out of the batter. Boil the chopped rind in the two gills of water for eight minutes, then drain well and discard the boiling water.
Step 3
Shake the liquid orange food flavouring before measuring. Mix all the drained chopped rind and one tablespoon of liquid orange food flavouring into the prepared batter.
Step 4
Lightly grease a large frying pan with a little melted lard and heat it thoroughly. Ladle in batter to form cakes about two and a half inches across, cooking four at a time without crowding. Cook for about one and a half minutes on each side as a guide, until golden, fully set through and cooked to 74 C at the centre.
Step 5
Transfer to a clean warm dish and repeat until all the batter is used. Serve the cakes warm with maple syrup in a separate vessel.
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