My experience of these type of coffee cakes is that they don’t last long. Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so. Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.
This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions. 1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin. Enjoy!!
Marshmallows, coconut and chocolate with a few nuts added – a great sweet treat for Christmas entertaining. Although I think I’d be tempted to change the walnuts for some glace cherries just to make them even sweeter.
I’m wondering if you could call this an Australian Tarte Tartin. The main difference from the French version is that this one has a sponge base and not pastry. This recipes uses apricots and walnuts in the topping, but you could use apples or even pears if you wanted to.
I have no idea how this got the name ‘Dutch’ tart, it’s one of the mysteries of Mum’s old recipes. It’s made in a swiss roll tin, a tray that has slightly raised edges (about 2 to 3cm deep) and has dimensions of roughly 23 x 33xm, so it’s hardly a tart, more of a slice really, but who can argue with their Mother….
Rub 60g butter into 1 cup plain flour. Mix to a stiff paste with milk. Roll out to fit swiss roll tin. Spread with raspberry jam. Top with cake mixture.
Cake mixture: 5 tablespoons butter, ½ cup sugar, 1 cup self raising flour, ½ cup milk, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 tablespoon chopped dates, 1 tablespoon sultanas, 2 tablespoons walnuts. Cream butter & sugar. Add sifted flour and spices, mix in dried fruits and walnuts and milk. Spread on top of pastry. Bake moderate oven 180o for 30 mins. When cool spread over lemon icing.
This a classic slice recipe, not just for my family, but for many Australian families. I’ve started with Mum’s original handwritten version and then added the typed version from my own recipe collection. On the side I’ve added the metric conversions. To be honest I’m not sure when Mum first started making it but I’ve dated it from the 1950s . I do know though that it still tastes great.