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Gurr Cake

Gurr Cake


      Vintage baking is something I love to see kept alive in today’s modern kitchen. Special memories I treasure always from my childhood were the delicious and comforting aromas wafting from the kitchen as my mother baked special treats that would make my mouth water.



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      Step 1
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      Soak the bread for 1 hour in water, then squeeze dry.

      Step 2
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      Mix with the flour, baking powder, brown sugar, butter, raisins, cinnamon, egg and milk in with the bread. Stir the ingredients thoroughly. Place to one side.

      Step 3
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      To make the shortcrust pastry, combine flour and butter and in a food processor until resembles fine breadcrumbs. Add egg and chilled water. Process until dough just comes together.Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a ball and wrap in cling wrap and refrigerate for 30 minutes.

      Step 4
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      Pre-heat oven to 180°C and line a baking tray (approximately 18x27cm rectangle) with baking paper.

      Step 5
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      Roll out half the pastry and line the bottom of the baking tray. Next pour the bread mixture in the pan distributing evenly and then roll out the other half of the pastry and cover the bread mixture. Score through to make twelve slices.

      Step 6
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      Bake for approximately 45 minutes at 180°C . Sprinkle with sugar and leave to cool in the baking pan. Then cut the cake into 12 pieces.


      Step 7
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      • Serves 6
      • Medium

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      Adjust Servings:
      8 slices stale bread without crusts
      3 tbsp flour
      1/2 tsp baking powder
      3/4 cups brown sugar
      2 tbsp Butter
      200 g raisins (you may also use currants or mixed dried fruits)
      1 1/2 tsp Cinnamon
      1 Egg beaten
      4 tbsp milk
      caster sugar for sprinkling
      125g Butter chilled, chopped
      1 2/3 cup flour
      1 Egg
      4 tbsp Water chilled

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