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Ginger Cherry Cake & Spring Onion Pancake

Posted Apr 19 2009 11:43pm

Ginger Cherry Cake


2 cups plain flour
1/2 cup self - rising flour
1/4 cup chopped glace ginger
1 cup halved glace cherries
3/4 cup sultanas
3/4 cup chopped raisins
250 g butter
1 cup castor sugar
4 eggs
2 tablespoon brandy
1/4 cup milk


Grease a deep 23 cm round cake pan, line base with paper; grease paper.

Cream butter and sugar in medium bowl with electric mixer until light and fluffy; beat in eggs one at a time , beat until combined. Fold in fruit and brandy. Stir in half the sifted flours with half the milk , then remaining flours and milk. Pour into prepared pan, bake in moderately slow oven at 160 - 180 * C or 325 - 350 * F for about 1 1/2 hours. Cover with foil, cool in pan.

Spring Onion pancake

Makes : 16
Serves : 8


200 g maida / plain flour
225 ml water
400 ml milk
2 eggs, plus 2 egg yolks
4 tablespoon finely sliced onions
1 teaspoon salt
Cooking oil


1, Heat 1 tablespoon of the oil in a frying pan and lightly cook the spring onions until soften. Remove and set aside.

2, Lightly beat the eggs, together with the egg yolks , and set aside. Sift the flour and salt into a large bowl and lightly mix in the eggs.

3, Slowly add the milk and water, mix with a spoon, until the batter is creamy. Stir in the remaining oil and continue to beat for a few more minutes. Finally, stir in the spring onions.

4, Heat a non - stick frying pan, pour in 1 tablespoon of the batter and cook until set, but not brown. To serve , loosely roll the pancakes and cut each one into 3 pieces.

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