Authentic Hevva Cake by Hamlets Bakery


Serves 8



525g plain flour
150g golden caster sugar
1 tbsp baking powder
2 tsp Cornish sea salt crystals
1 tbsp mixed spice
1 tsp ground cardamom (optional)
175g cold unsalted butter
50g cold lard
Zest of 1 large orange
125g currants or sultanas
80g mixed peel
50g glace ginger
100-125ml whole milk
2 tbsp golden caster sugar


This authentic Hevva Cake recipe by The Hamlets Bakery is a taste of Cornwall wherever you are, using Cornish Sea Salt Crystals.


1) Preheat your oven to 160C (fan). In a large mixing bowl, combine the flour, baking powder, sea salt, caster sugar and spices. Cube the butter and lard and tumble it into the bowl, crushing the butter into the flour between your fingers until you have a texture that resembles fine breadcrumbs - much like crumble.

2) Stir the dried fruit, peel, glace ginger, and orange zest throughout the dry mix before adding half the milk and stirring with a butter knife. Once the milk has absorbed, continue adding a little at a time until the dough comes together. The consistency should be similar to scone dough.

3) Line a baking sheet with greaseproof paper, and flatten the dough to about 3cm in height. With a sharp knife, score the criss-cross diamond pattern into the dough, be mindful not to go deeper than 1cm. Pop into the oven and bake for 35-45 minutes. If you like your hevva cake a little softer and more cake-like, bake it closer to 30-35 minutes, but if you prefer a traditional and slightly crumblier hevva cake, then aim for 40-45 minutes.

4) Once the dough has baked, it should still be soft and spongy if gently poked with a finger. Sprinkle with the remaining golden caster sugar and allow it to firm up as it cools.

5) Once cooled, slice and serve with a hot cup of Cornish tea.

This recipe is from The Hamlets Bakery book 'The Pocket Book' which can be purchased online here.


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