[RECIPE] Abbot Durral's Seventh Season Cake

[Wylder Treejumper]

From The Redwall Kitchen

Abbot Durral's Seventh Season Cake

-4oz.(125g) Butter
-4oz.(half cup) Sugar
-2-3 eggs
-8oz (1half cups)S.R flour
-pinch of salt
-Milk to mix quarter or pint half cup or less
-Runny honey
-Crystallised fruit
-Marzipan
-Meadow cream
-Crystallised rose leaves(pink)
-Candied chestnuts
-Other crystallised petals

Crystallised rose petals and other petals:

-Pick the pink rose Petals.
-Coat them in beaten egg white.
-Sprinkle sugar on the petals.
-Shake of execs sugar.
   
Do the same with other petals, even leaves and fruits

Candied Chestnuts:

-Fill a bowl up with water and sprinkle in sugar.
-Put in more and more sugar till the water won't soak up any more.
-Peel the Chestnuts
-Put in the Chestnuts.
-Leave them in there for 3-4 days and put in more sugar each day.
-Bake the Chestnuts.

Making the Cake:

Soften the butter, warming it if it at all hard, but do not allow it to melt. Beat well with the sugar, using a wooden spoon, until the mixture is white and light and the sugar no longer feels gritty. The honey should be mixed in with the butter. Beat the eggs in one at a time, add flower if the mixture shows signs of curdling. Stir in the flower, milk, and salt. Add crystallised fruit.

Decorating the Cake:

Roll out the marzipan quite thick and drape over the top of the cake. Trim round the edges leaving only a little bit hanging down.Cover the marzipan with meadow cream. Roll left over marzipan into 7 balls and cover them with pink crystallised rosepetals. Decorate the top of the cake with crystallised leaves, fruits and candied chestnuts. Place the 7 balls on top of the cake.

This recipe was contributed by Swiftstrike.