Name: Tennis cake
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) shredded blanched almonds; grated zest and juice of ½ an orange; 275 g (10 oz) self-raising flour; 1 tablespoon of milk; 175 g (6 oz) currants; 175 g (6 oz) sultanas; 50 g (2 oz) ground almonds; 50 g (2 oz) glacé cherries; 50 g (2 oz) candied orange peel; 4 eggs, at room temperature; 225 g (8 oz) butter; grated zest of ½ a lemon; 225 g (8 oz) sugar

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

No country-house drawing-room used to be complete without the french windows admitting a white-flannelled figure crying ‘Anyone for tennis?’; and no summer without its quota of tennis parties; and no tennis tea without its tennis cake.

Originally tennis cakes were round but later were always baked in an oblong (tennis court shape) tin. They should have marzipan and smooth glossy icing coloured in pale green, preferably flavoured with Kirsch (and they should have elaborate silver, de