Farmhouse Curd Cakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • oz shortcrust pastry, home-made or frozen
  • 8oz unsalted curd cheese from skimmed milk
  • 2oz caster sugar
  • 2 eggs
  • 4oz mixed currants and candied chopped peel
  • 1 teaspoon ground cinnamon


    Roll out the pastry and use it to line two and a half inch patty pans or bun tins, well greased. Leave to ‘rest’ in a cool place. Put the curd in a basin. Sift the sugar. Beat the eggs until frothy, then gradually beat in the sugar. When the mixture is pale and light, mix thoroughly with the curd, adding the dried fruit and spice dusted over it. Fill the pastry shells about two-thirds full. Bake for 30-35 minutes at 350°F, 180°C, gas mark 4.