Dish

Cornish Hevva Cake

Cornish Hevva Cake is a simple cake that is made with flour, butter, sugar, and currants. The cake is traditionally made by rubbing the butter into the flour and sugar until it resembles breadcrumbs. The currants are then added and the mixture is brought together with a little milk. The dough is then rolled out and cut into rounds. The rounds are then baked in the oven until they are golden brown. The cake is best served warm with a cup of tea.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Dessert› Cake

Origins and history

Cornish Hevva Cake is a traditional Cornish cake that has been enjoyed for generations. It is believed to have originated in the fishing villages of Cornwall, where it was made by the wives of fishermen as a snack for their husbands when they returned from sea. The cake was named after the hevva, which is a type of fishing boat that is used in Cornwall. The cake was traditionally made with lard instead of butter, but butter is now commonly used.

Dietary considerations

Vegetarian

Variations

There are many variations of Cornish Hevva Cake, some of which include the addition of spices such as cinnamon and nutmeg. Some recipes also call for the use of raisins instead of currants.

Presentation and garnishing

Cornish Hevva Cake can be presented on a cake stand with a dusting of icing sugar. It can also be garnished with fresh berries or a sprig of mint.

Tips & Tricks

To make the perfect Cornish Hevva Cake, be sure to use good quality butter and currants. The dough should be rolled out to a thickness of about 1cm and cut into rounds using a pastry cutter. Be sure to prick the rounds with a fork before baking to prevent them from rising too much in the oven.