Non-VegetarianWest Country cuisine Baking

Cornish Hevva Cake

Name: Cornish Hevva Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: West Country
Ingredients: 350 g Plain flour; 85 g Unsalted butter; 85 g Lard; 115 g caster sugar; 175 g dried currants; 40 g candied mixed peel; 1 tsp ground mixed spice; 0.5 tsp Fine sea salt; 120 ml Whole milk

A traditional Cornish flat bake packed with sweet currants and warm spice, finished with a classic criss-cross pattern.

🇬🇧United Kingdom· South West England

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 8
Difficulty: Easy
Calories: 345 kcal

Ingredients

0 of 9 gathered

Servings

350 g Plain flour — plus extra for dusting
85 g Unsalted butter — chilled and diced
85 g Lard — chilled and diced
115 g caster sugar — plus 1 tbsp for dusting
175 g dried currants — rinsed and dried
40 g candied mixed peel — finely chopped
1 tsp ground mixed spice — warm British spice blend
½ tsp Fine sea salt — enhances pastry flavour
120 ml Whole milk — plus 1 tbsp for brushing

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•Rolling pin
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 345 kcal
fat: 16 g
carbs: 48 g
fibre: 2 g
protein: 4 g
calories: 345 kcal

Instructions

1
Preheat your fan oven to 180°C and line a large baking tray with greaseproof paper.
2
Rub the chilled butter and lard into the flour and salt until the mixture resembles coarse breadcrumbs.
3
Stir in the caster sugar, ground mixed spice, dried currants, and chopped candied peel.
4
Pour in the milk and mix gently with a round-bladed knife to form a firm dough.
5
Roll the dough on a lightly floured surface into an oval roughly 1.5 cm thick.
6
Transfer the dough onto the lined baking tray.
7
Score the top lightly in a criss-cross diamond pattern with a knife to resemble fishing nets.
8
Brush the top with milk and sprinkle over one tablespoon of caster sugar.
9
Bake for 25 to 30 minutes until golden brown on top and firm to the touch.
10
Cool slightly on a wire cooling rack, then slice into squares or wedges to serve warm.

Chef's tips

Handle the dough as lightly as possible to keep the crumb tender and short. Do not score the criss-cross pattern too deeply or the cake may crack during baking.

Ingredient substitutions

lard → vegetable shortening or additional unsalted butter for a vegetarian version
dried currants → sultanas or raisins
candied mixed peel → freshly grated zest of one unwaxed lemon

Storage

Store in an airtight tin at room temperature for up to five days.

Reheating

Warm slices in a moderate oven at 160°C for five minutes before serving.

Common mistakes to avoid

•Overworking the dough, which makes the cake tough rather than crumbly.
•Cutting too deeply when scoring the criss-cross pattern, causing the cake to split in the oven.
•Rolling the dough too thin, which dries out the bake.

Serving suggestions

Serve warm, sliced and thickly spread with salted Cornish butter.Accompany with a generous spoonful of Cornish clotted cream and strawberry jam.Enjoy alongside a hot mug of strong English breakfast tea.