CAKES FOR TEA.

New Zealand Herald, Volume LXIII, Issue 19459, 15 October 1926, Page 7

CAKES FOR TEA.

Hungarian Hoxey Cake.—Jib. honey, ilb sugar, 1 teaspoon baking powder, cup black coffee, 2 eggs, £ cap flour, £ cap raisins, 2 tablespoons candied orange peel, olive oil. Mix the honey and sugar, gradually adding the coffee and the beaten eggs, then add the raisins and orange peeL Add the flour, into which has been sifted the baking powder. Stir into a smooth dough. Bake in a buttered tin in a moderate over for about an hour. , U«e chopped almonds on top if you prefer, or spread with a thin boiled icing. Viennese Nut Cake. —Sis eggs, |lb sugar, |lb candied orange peel, fib chopped walnuts, 1 cup finely ground soda crackers. Mix the sugai' and yolks pf .eggs, grata the candied orargs pod and stir into this, toix smoothly. Add the chopped nuts arid gradually add the flour. Then add the stiffly beaten whites of the eggs, mix well and pour into a well-buttered baking pan. Bake in a moderate oven for about half an hour. Apricot Cake.-—'Take £lb„ flour, 6oz. each butter and sugar, o eggs, 1 teaspoon baking powder, 3 tablespoons sieved apricot jam and some chopped aimond-5 browned in the oven. Cream the butter and sugar and beat in the eggs. Sift the flour and baking powder; mix all wall together, adding a little milk if necessary, then the jam (no skins). Bake in moderate oven Jot hoars. Cover the whole cake with apricot icing, then covar the sides of< it with browned almonds • Decorate the top of cake with strips of drisd apricots and preserved caerries. Apricot icing: Icing sugar and enough apricot jam to mix flaiae to smooth paste, o,;&