Best 2 Cattern Catherine Cakes Recipes
Cattern catherine cake is a delectable, moist cake with a tender crumb and a flavorful glaze. The sweet, buttery taste of the cake is complemented by the tangy glaze, creating a delightful combination that is sure to satisfy your sweet tooth. This classic cake has been enjoyed for generations, and there are many different variations of the recipe. This article will help you find the best recipe for your own cattern catherine cake. Whether you prefer a traditional recipe or a more modern twist, you are sure to find the perfect recipe here.
Check out the recipes below so you can choose the best recipe for yourself!
CATTERN (CATHERINE) CAKES
Made to celebrate St. Catherine's feast day on November 25th. St. Catherine was (or is) the patron saint of lacemakers. ST CATHERINES DAY NOVEMBER 25TH. (CATTERNS)[The two great holidays of the lace-makers was Tanders (St. Andrew's Day, Nov. 30th), and Catterns Day (St. Catherine's Day, Nov. 25th) reference: http://bobbins.lacefairy.com/BobbinMuseum/calender.htm
Provided by Queen Dragon Mom
Categories European
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 or Mark 6.
- Grease a baking tray.
- Sift flour and spices into a mixing bowl, stir in the currants, ground almonds and sugar.
- Add melted butter and egg, stirring to make a soft dough.
- Roll on a floured surface to a rectabgle approximately 10" x 20".
- Brush the dough with water, sprinkle with the sugar and cinnamon.
- roll up like a swiss roll, cut into slices 3/4 inch thick.
- Place on baking sheet, well apart, and bake for 10 to 15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 308.2, Fat 13.1, SaturatedFat 6.3, Cholesterol 43, Sodium 435.7, Carbohydrate 44.5, Fiber 1.7, Sugar 24, Protein 4.8
LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES
"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie.
Provided by French Tart
Categories Dessert
Time 20m
Yield 12 Cattern Cakes
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
- Add the melted butter and the beaten egg and mix well to give a soft dough.
- Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
- Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
- Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
- Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
- Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
- Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
- Store in an airtight tin for up to 7 days.
Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 5.2, Cholesterol 35.8, Sodium 60.5, Carbohydrate 36, Fiber 1.6, Sugar 17.7, Protein 4.1
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Measure accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale for the most precise results.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Baking is a delicate process, and even small changes can affect the outcome.
- Don't overmix: Overmixing can make your baked goods tough and dense. Mix just until the ingredients are combined.
- Let your baked goods cool completely: This will help them to set properly and develop their full flavor.
Conclusion:
With a little practice, you'll be able to bake delicious cakes, cookies, and other treats that will impress your friends and family. So what are you waiting for? Get started today!Remember, baking is all about creativity and experimentation. So feel free to let your imagination run wild and come up with your own unique recipes. And don't be afraid to make mistakes - that's how you learn.
Happy baking!
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