Hevva or Heavy Cake
There are many slight variations to this recipe depending on taste, but this is a quick and easy cake to make. The lemon rind is optional - it cuts through the richness of the cake, but you could add a teaspoon of ground nutmeg instead.
12oz/350g plain flour
pinch of salt
5oz/150g caster sugar
1 teasp/5ml grated lemon rind
Sift flour and salt into a bowl. Rub in the fats to coarse breadcrumb texture.
Reserve 1 tbspn/15 ml sugar. Add remaining sugar, dried fruit and lemon rind to the rubbed-in mixture and mix well.
Make a well in the centre and pour in the milk. Stir until the liquid is absorbed, then knead lightly on a floured surface until smooth.
Roll out on lightly floured surface into a 1 in/2.5cm thick oval or rectangle and place on a baking sheet. Lightly cut a criss-cross pattern over the top and brush with a little mild or egg white. Sprinkle with the reserved sugar.
Bake at 190C/375F/Gas Mark 5 for 20 - 30 minutes, depending on how crunchy you like it. Cut into squares whilst warm.
This also makes a great pudding as well, servied warm with custard or ice cream (Cornish of course!)