Best 2 Cattern Catherine Cakes Recipes
Indulge in a delightful culinary journey with Cattern Cakes, also known as Catherine's Cakes, a delectable collection of sweet and savory treats originating from Bavaria. These mouthwatering cakes are characterized by their intricate latticework designs and are traditionally baked in special pans called Cattern pans. Immerse yourself in the art of pastry making with our curated selection of Cattern Cakes recipes, ranging from the classic Zwetschgendatschi plum cake to the hearty Zwiebelkuchen onion cake. Explore the sweet and tangy flavors of the Aprikosenkuchen apricot cake or embrace the savory goodness of the Kartoffelkuchen potato cake. Unlock the secrets of German baking and impress your friends and family with these exquisite Cattern Cakes, sure to become favorites for any occasion.
Let's cook with our recipes!
LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES
"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie.
Provided by French Tart
Categories Dessert
Time 20m
Yield 12 Cattern Cakes
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
- Add the melted butter and the beaten egg and mix well to give a soft dough.
- Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
- Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
- Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
- Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
- Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
- Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
- Store in an airtight tin for up to 7 days.
Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 5.2, Cholesterol 35.8, Sodium 60.5, Carbohydrate 36, Fiber 1.6, Sugar 17.7, Protein 4.1
CATTERN (CATHERINE) CAKES
Made to celebrate St. Catherine's feast day on November 25th. St. Catherine was (or is) the patron saint of lacemakers. ST CATHERINES DAY NOVEMBER 25TH. (CATTERNS)[The two great holidays of the lace-makers was Tanders (St. Andrew's Day, Nov. 30th), and Catterns Day (St. Catherine's Day, Nov. 25th) reference: http://bobbins.lacefairy.com/BobbinMuseum/calender.htm
Provided by Queen Dragon Mom
Categories European
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 or Mark 6.
- Grease a baking tray.
- Sift flour and spices into a mixing bowl, stir in the currants, ground almonds and sugar.
- Add melted butter and egg, stirring to make a soft dough.
- Roll on a floured surface to a rectabgle approximately 10" x 20".
- Brush the dough with water, sprinkle with the sugar and cinnamon.
- roll up like a swiss roll, cut into slices 3/4 inch thick.
- Place on baking sheet, well apart, and bake for 10 to 15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 308.2, Fat 13.1, SaturatedFat 6.3, Cholesterol 43, Sodium 435.7, Carbohydrate 44.5, Fiber 1.7, Sugar 24, Protein 4.8
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor and texture. This includes using real butter, eggs, and milk, as well as high-quality flour, sugar, and cocoa powder.
- Measuring Accurately: Be precise when measuring your ingredients. Using the wrong amounts can affect the outcome of your cake.
- Don't Overmix: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Proper Baking Temperature: Make sure your oven is preheated to the correct temperature before baking your cake. This will help ensure that it bakes evenly.
- Cooling Completely: Allow your cake to cool completely before frosting it. This will help prevent the frosting from melting and make it easier to decorate.
Conclusion:
With a little patience and attention to detail, you can create delicious and beautiful cakes that will impress your family and friends. Catherine's recipes are a great place to start, and with a little practice, you'll be able to master the art of cake baking in no time. Happy baking!
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