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How to Make Cornish Hevva Cake Place the flour and margarine in a large mixing bowl and rub lightly together to form fine crumbs. Mix in the sugar. Mix in the mixed fruit. Beat together the eggs and milk and add to the mixture. Mix these ingredients together and lightly form a firm dough. Heat the oven to 190 °C (Gas 6). Grease a large oven sheaf.
This quick and easy hevva cake recipe is for a traditional Cornish shortbread. This is ideal for taking on a picnic of your reference intake. Line a baking tray with baking paper. Pre-heat the oven to 190C /170C Fan/Gas 5.
I say that traditionally, ‘tesan hevva’ is likely to have been an unleavened cake. But when baking powder became widely available in the mid 19th century, I expect it found its way into all sorts of bakes, including Cornish hevva cake.
Preheat your oven to 165°c. In a bowl combine the flour, butter, baking powder and salt. Rub with your fingers until the mix resembles breadcrumbs. Add in the sugar, mixed spice, currants and the chopped peel.
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