Cookery

COOKERY

Adult classes sponsored Eves Machine Tool Services

Under 18 classes sponsored by Lichfield Cathedral School

 

Prizes:  

Classes 61 – 68                      1st – £5.00, 2nd – £3.00, 3rd – £1.00

Classes 69 & 70                   1st – £3.00, 2nd – £2.00, 3rd – £1.00Dianne Barre

 

Class 61                                    Genoa Cake

Class 62                                    Zebra Cake – chocolate striped/marbled sponge cake (see recipe below)

Class 63                                    Sticky Honey Cake

Class 64                                    Seed Cake

Class 65                                    Butterfly Cakes – with buttercream filling – 3 only

Class 66                                    Goats Cheese & Red Onion Tartlet – approx 3 inches in diameter – 1 only

Class 67                                    Banana Jam – ingredients to be specified on label

Class 68   MEN ONLY         Cake of your choice – with recipe

 

Under 18s Only

Class 69   UNDER 18s        Banana & Chocolate Chip Muffins – 3 only

Class 70   UNDER 9s           Ladybird Biscuits decorated homemade biscuits – 3 only

 

Additional Rules and Guidance Notes

  1. All entries to be presented on a plate except where otherwise specified
  2. Items to be covered with a clear polythene bag
  3. After judging, all entries will be covered in cling film.
  4. Please bear in mind warm weather when choosing ingredients

Section Organiser:

Judith Miracco, 7 Beech Avenue, Kings Bromley, Staffs DE13 7JN

Tel: 01543 473336/07905 831966

Judges: TBC

Entry fees: £0.50 per entry (under 18s Free)

 

CookeryRecipe – Zebra Cake

  • Butter for greasing
  • 4 large free-range eggsPeter Mason
  • 250g/9oz golden caster sugar
  • 100ml/3.5fl oz milk
  • 250ml/9fl oz sunflower oil
  • 1 tsp vanilla extract
  • 475g/1lb 1oz self-raising flour
  • 1 tsp baking powder
  • 25g/1oz cocoa powder

Method

  1. Preheat the oven to 180C/350F/Gas 4. Butter a 23cm/9in cake tin.
  2. Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g/6oz of the flour. Whisk with a hand held electric whisk for a minute or two until smooth.
  3. Pour half the mixture into a separate bowl and stir in 0.5 (half) tsp baking powder and 175g/6oz flour and set aside. In the other bowl, mix the cocoa, 125g/5oz of flour and 0.5 (half) tsp baking powder.
  4. Spoon 2 tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon 2 tablespoons of the chocolate mixture on top.  Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin. Don’t worry if it’s not very neat.
  5. Cook for 40 – 50 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean. Turn the cake out onto a wire rack to cool before serving.

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