Coventry God Cakes
These tasty treats are deliciously crispy on the outside and filled with a sweet filling made from currents, orange peel, spices and a drop of rum! One thing that catches people out is that 'mincemeat' is sweet.. same thing we using in mince pies at Christmas in England note: its best if you make the mincemeat at least a day ahead of time, and it will last for 6 months in a jar
Background: I stumbled upon the story of these cakes from my hometown recently and just had to make them. I learned they are unique to the city, and date back as far as the 1300's! More traditionally given by Godparents to their godchildren at New Year, they're a lot of fun to make all year round
- - mincemeat -
- coarsely chopped raisins (2/3 cup)
- candied orange peel (1/2 cup)
- brandy (1/4 cup)
- brown sugar (2 tbsp)
- ground cloves (1/4 tsp)
- cinnamon powder (1/2 tsp)
- orange zest, freshly grated (1 tsp)
- - pastry -
- packaged pastry (4 sheets)
- egg white (1)
- white sugar (20 g)
Coarsely chop your raisins and mix together all the -mincemeat- ingredients in a bowl. Put the mixture in a jar and store overnight at minimum.
When you're ready to make the cakes, put your oven on preheat at 220C, then cut each pastry sheet into two squares. Next cut each half in half again diagonally as shown in the picture.
Put 1 tablespoon of mincemeat in the center of one pastry triangle. Be sure to leave enough room around the edges as shown.
Put a dab of cold water on your index finger and dampen the edges of one pastry triangle, then place on top of the other. The water helps to bond the sides together so press the edges all round.
Cut 3 slashes in the top of each cake, brush with egg white then sprinkle with white sugar. Put in the pre-heated oven at 220C for 10-15 minutes.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.