I’m having coffee with some ladies this afternoon, so I made a suji (semolina) cake. This is an old-fashioned cake I remember from childhood, when eating cake was an event restricted to birthdays and special visits to or from family friends. Cakes were not usually frosted, unless they were shop-bought. I don’t believe it was possible to purchase cream anywhere in our town at the time.
Instead, for general cake icing, a mid-70s edition of Ellice Handy’s “My Favourite Recipes” on my shelf suggests to cream butter and sugar with a little flavouring. But most recipes in the book were for plain cakes; in that still-frugal age, the use of butter, sugar and eggs together would have been considered sufficiently festive. In the same book, the author provides a recipe for Orange Cake, marked “quite rich”, which departs from the basic recipe with the addition of an extra egg (bringing the grand total used to three). I wonder what this lady would think of today’s cheesecakes and tortes.
Continue reading →