Banbury Cake with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) unsalted butter, cold and cubed 1/2 cup (100g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (75g) currants 1/2 cup (75g) currants
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/4 cup (40g) dried cranberries 1/4 cup (40g) dried cranberries
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (40g) dried figs, chopped 1/4 cup (40g) dried figs, chopped
• Zest of 1 orange Zest of 1 orange
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugar: 18g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and nutmeg.
2. 2.
   Add the cold cubed butter to the bowl and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
3. 3.
   Stir in the currants, raisins, cranberries, apricots, figs, orange zest, and almond extract until well combined.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the pastry into a rectangle approximately 1/4 inch thick.
6. 6.
   Spread the fruit filling evenly over the pastry, leaving a small border around the edges.
7. 7.
   Roll up the pastry tightly from one of the long sides, creating a log shape.
8. 8.
   Place the rolled pastry onto a baking sheet lined with parchment paper, seam side down.
9. 9.
   Brush the pastry with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown.
11. 11.
    Remove from the oven and allow to cool completely.
12. 12.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Dried fruits — Ensure the dried fruits are evenly distributed throughout the filling for a balanced flavor in each bite.
• Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.
• Almond extract — If you prefer a different flavor, you can substitute it with vanilla extract for a more traditional taste.

Tips & Tricks

• For a more pronounced citrus flavor, add a tablespoon of freshly squeezed orange juice to the fruit filling.
• Serve the Banbury Cake warm with a dollop of clotted cream or a scoop of vanilla ice cream for an indulgent treat.
• If you prefer a sweeter cake, sprinkle some demerara sugar on top of the pastry before baking for a caramelized crunch.
• Experiment with different combinations of dried fruits to personalize the flavor profile of your Banbury Cake.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Banbury Cake into thick slices and serve it as a delightful afternoon tea treat or as a dessert after a hearty meal. Dust each slice with powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, garnish each slice of Banbury Cake with a sprig of fresh mint or a dusting of ground cinnamon. Serve it on a decorative cake stand or a vintage dessert plate for a touch of elegance.