from http://www.ladiesaplate.co.nz/recipes/small-cakes/gem-iron-cakes/
Ingredients
For the cakes
* 55 g butter
* 55 g caster sugar
* ½ tsp vanilla essence
* 1 egg
* 115 g self-raising flour
* pinch of salt
* 3 tbsp milk
* 2 tbsp butter for greasing the gem irons
For finishing
* 1 packet of red jelly
* 2 cups fine desiccated coconut
* 250 ml cream
Gem Iron Cakes
These have become my latest obsession. I found the recipe in a small
cook book put together around 1940 by the Country Womens Association in
Tasmanias Esk Valley. The contributor was Miss M. Wheeler of Longford
and her cakes are tender, delicious and similar to Lamingtons, but they
have a gems pleasantly rounded shape. (Ive since found that Australian
gem irons are a different shape from New Zealand ones. They make little
hemispheres which you can sandwich together before rolling them in jelly
and coconut to make spherical cakes. I recently acquired a set of new
Australian gem irons and plan to try them out soon. . . .) Ive also
discovered a number of New Zealand recipes for Gem Iron cakes ranging
from little sponges made with minimal butter to apple spice cakes with
lots of finely chopped raisins and stewed apple. I intend to try them all.
Getting ready
Preheat the oven to 400º F / 200º C. Bring the butter and eggs to room
temperature and put the gem irons into the oven to heat. Sift the flour
and salt together.
Mixing and baking
1. Cream the butter and sugar until light and fluffy, then beat in the
vanilla essence followed by the egg.
2. When the mixture is pale and creamy, fold in the sifted dry ingredients.
3. Take the gem irons out of the oven, put them on a heatproof board
and drop about ½ tsp butter into each depression. It should sizzle
nicely. You dont need to spread it around.
4. Spoon the cake mixture into the gem irons, until they are about ¾ full.
5. Bake for 10 to 12 minutes, then remove from the oven and allow to
sit for a minute or two before turning them out onto a cooling rack.
Finishing
1. Make up the jelly using half the normal quantity of water or you
could dissolve 1 tbsp gelatine in a cup of heated fruit juice. (I
boiled up some frozen blackcurrants with a little sugar, strained
out the juice and used that.)
2. When the jelly is beginning to set and about the consistency of raw
egg white, dip the cakes into it and roll them in desiccated
coconut. Leave on a rack until the jelly sets.
3. To serve the cakes, make a slit along the length of each one and
spoon in some whipped cream.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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