Uncooked cakes

Press, Volume CXIV, Issue 33515, 22 April 1974, Page 6

Uncooked cakes

i By

CELIA TIMMS)

Readers who want to do their bit to save electricity have been requesting, in recent weeks, recipes for uncooked cakes and biscuits. Here are two recipes foi 1 power conservation-conscious cooks. HONEYSUCKLE CAKE You will need:— L tin sweetened condensed milk j | cup rolled oats j 25 crushed wine biscuits j Grated rind of one orange ! 1 cup chopped walnuts I lb butter (melted) i Salt , Method: Combine all ingredients well and press firmly into a well-greased Swiss roll tin. Leave in the refrigeratoi until firm, then ice with the following icing: 1 oz butter 2 tablespoons sweetened: condensed milk 4 teaspoons orange juice 6 oz sifted icing sugar Method: Melt butter with condensed milk over low heat; cool before adding orange juice and icing sugar, then beat briskly and spread on top of cold cake. Can be topped with additional chopped walnuts.

For a deliciously rich cake the following recipe is i strongly recommended: CHOCOLATE BISCUIT CAKE You will need:— 8 oz plain dark chocolate ! Boz butter ! 8 oz biscuits I 2 level dessertspoons sugar ( 2 eggs I Chopped nuts or chopped glace cherries or both ; Vanilla or almond essence ! 1 dessertspoon brandy or dissolved strong, black coffee.

Method: Grease and line a six to seven inch cake tin, preferably spring base. Melt

chocolate by breaking into small pieces and placing in a bowl over hot water. Melt butter in another container and beat eggs, with the sugar, well. Add butter, stirring or beating continually, then add the melted chocolate and beat well. Fold in the biscuits, broken into small pieces, the nuts, cherries, and flavourings, and transfer mixture into lined tin. Decorate with additional nuts and/or cherries and shredded coconut, angelica. Leave to set for at least six hours, or for an hour in the refrigerator.