Lord Baltimore Cake recipe

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  • Serves 10
  • 45 mins to prepare and 25 mins to cook
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Lord Baltimore Cake
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Customer recipe by Sandra Rowland
Added 54 months ago

I found this recipe when looking for ways of using up 8 egg yolks, after making a batch of meringues. I'm glad I did, this cake is lovely!

MAKE THE CAKES (3 cakes sliced in half to make 2 x 3-layered cakes)

Preheat oven to 350F, 175C, Gas Mark 4 Generously butter and flour 3 x 9in round cake tins.

In a large bowl, combine flour, baking powder and salt.

In another bowl, beat egg yolks until thick and lemon-coloured.

In a third bowl, combine softened butter and sugar. Beat until well mixed in. Beat in the egg yolks and milk, a little at a time, and the flour mixture, alternating between the two.

Divide the mixture between the 3 tins, spreading to the edges.

Bake for 20 - 25 minutes, until golden, and the cake is starting to come away from the edges of the tin, and that a fork comes out clean when inserted into the middle of the cake.

Cool slightly then use a knife around the edges to ease the cake away from the side of the tin. Turn out onto a wire rack to cool.

MAKE THE FROSTING

Put egg whites, sugar, water and syrup in a bowl. Beat until mixed well. Place over a pan of rapidly boiling water. Beat constantly with electric mixer while it cooks for 7 minutes or until it will stand in peaks when beater is raised.

Take off the pan, and add to the mix: digestive biscuit crumbs, cherries, apricots, lemon juice and ground almonds. Fold together until thoroughly blended.

Slice the 3 cakes in half to make 6 rounds. Use the frosting to sandwich them together, making 2 cakes of 3 rounds each, saving a third of the frosting for the tops of the cakes.

If you have made meringue, this recipe is ideal to use up all those egg yolks! This makes 2 large cakes. (They are so delicious one is not enough!)

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • FOR THE CAKE
  • 1lb 6oz Plain Flour
  • 1 tablespoon Baking powder
  • 1.25 teasp Salt
  • 6oz Butter, softened
  • 1lb 2oz Granulated sugar
  • 8 Egg yolks
  • Half pint Milk
  • FOR THE FROSTING
  • 2 Egg whites
  • 9oz Icing sugar
  • 3oz Cold water
  • 1.50 teaspoons Golden Syrup
  • 2 teasp Vanilla Extract
  • 6 Crushed Digestive Biscuits
  • 4oz Glace cherries, rinsed and quartered
  • 2oz Ground Almonds
  • 2 teaspoons Lemon juice
  • 4oz Dried apricots, soaked and chopped
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