Banbury Cakes - Association Eaubonne

Pour confectionner cette recette tout en parlant anglais, RV chez Françoise Ducoulombier – le 14
octobre à 20h30, 11 av de l'amiral Courbet, Eaubonne. tél 01 34 27 56 48 – inscription obligatoire
par e-mail [email protected]
Brown's Original Banbury Cakes –
still made by hand, to the historic recipe
Treat yourself to the unique delights of Brown's Original Banbury Cakes. Once you have tried one you will want to come
back for more. The cakes are oval puff pastry cases filled with the only finest ingredients: Vostizza currants and other
fruit, spices and natural flavourings all covered with a sprinkling of Cane Sugar. The recipe is said to have come into being in the early C13th when crusaders returning to Banbury from the Near East brought with them the dried fruit and
spices. Since the Crusades the Banbury Cake has been widely used as a celebration cake at gatherings and feasts and
is highly regarded as a delicacy. They taste as good now as they have done through history.
The cakes have been delivered to all parts of the world since the 18th Century. You can also savour the cakes delivered
to your own doorstep or send them as a gift. Just click on the Order Online button above. The cakes will keep fresh for
at least four weeks so can be posted worldwide. Also available dor delivery are cakes using recipes from Brown's Victorian range.
The Original Cake Shop decorated for the coronation of Edward VII, 1902.
Pour confectionner cette recette tout en parlant anglais, RV chez Françoise Ducoulombier – le 14
octobre à 20h30, 11 av de l'amiral Courbet, Eaubonne. tél 01 34 27 56 48 – inscription obligatoire
par e-mail [email protected]
The Original Cakeshop, as depicted in the Registered Trade Mark, was built circa 1550 but evidence of an earlier bakehouse goes back to the C13th. The name of Brown, more specifically E. W. Brown, has been directly associated with
the Original Banbury Cake since 1868. Indirectly through family connection, the association goes back to 1818, when
Samuel Beesley, a quaker, purchased the business in Parson's Street, Banbury, from the successors of Betty and
Jarvis White famous local bakers of their time.
After the death of Samuel Beesley in 1843, the business was let to the Lamb family, quakers from Sibford nearby Banbury, who ran it until 1868 when Wilks Brown, a quaker and wollen draper from Warrington, purchased the business for
his wife Elizabeth (nee West), and their two daughters, Elizabeth and Charlotte.
Elizabeth and Charlotte Brown, nieces of Samuel and Deborah Beesley continued to run the business and were subsequently joined by their nephew,Wilfrid E.A. Brown in 1929. His son Philip joined the firm in 1968 and helped run it until
his father retired in 1983. Philip continues to bake the handmade Banbury Cake in the time honoured tradition.
Pour confectionner cette recette tout en parlant anglais, RV chez Françoise Ducoulombier – le 14
octobre à 20h30, 11 av de l'amiral Courbet, Eaubonne. tél 01 34 27 56 48 – inscription obligatoire
par e-mail [email protected]
Banbury Cakes
Makes 11 -12 cakes
350g de pâte feuilletée, 50g de beurre, 100g de raisins, 50g de fruits confits, 1/4 teaspoon cinnamon, 1/2
teaspoon allspice or grated nutmeg, 25g de vergeoise, 1 c de rhum, un peu de lait ou eau, 1 blanc d'oeuf
légèrement battu, sucre glace.
Melt the butter in a small pan and add the dried fruit, spices, brown sugar and rum.
Stir and leave to cool.
Preheat the oven to 230°; Grease two baking trays.
On a lightly floured board, roll out the pastry to a thickness of 0,5 cm and cut into rounds approximately 10cm
in diameter.
Place a spoonful of the fruit mixture on each circle, dampen the edges of the pastry with a little milk or water
and gather the edges together.
Seal well, turn each other cake over and roll gently to a neat ovale shape.
Cut 3 slashes in the top with the beaten egg white and dredge with caster sugar. Bake for 10- 15 minutes until
golden.
Remove from the oven and lift on to a wire rack to cool slightly before serving.