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A square bake of Cornish hevva cake with a purple check tea towel underneath

Cornish Hevva Cake (Heavy Cake)

A dense, sweet and crumbly cake full of currants. Traditionally made in Cornwall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 12 minutes
Course cakes
Cuisine British
Servings 12 people
Calories 222 kcal

Equipment

  • 1 Large bowl
  • 1 grater
  • 1 Wooden spoon
  • 1 deep square cake tin 18 x 18cm
  • 1 Sharp knife
  • 1 Pastry brush
  • baking paper

Ingredients
  

  • 250 g self-raising flour
  • 125 g unsalted butter
  • 175 g currants
  • 75 g caster sugar
  • 100 ml whole milk
  • 1/2 lemon zest

Instructions
 

  •  Rub the butter into the flour until it resembles breadcrumbs. 
  • Mix in the caster sugar, currants and lemon zest. Add the milk to the dry ingredients and combine to form a stiff dough.
  • Line your cake tin with baking paper and press the dough into tin. Make a criss-cross pattern on top of the cake by using diagonal lines.
  • Bake at 180 degrees in preheated oven for 30 minutes or until golden brown.
  • Allow to cool for a few minutes. When still warm, brush the cake with milk and sprinkle on some sugar. Serve with a cup of tea or coffee!

Notes

Storage - will store in a sealed tin for 3-5 days. Heavy cake keeps fresh really well!
Freezing - yes you can freeze heavy cake in a Tupperware and defrost when needed.
Keyword cornish, Family Friendly, Simple