Secret Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 ounces chopped candied peel
• 8 ounces currants
• 2 tablespoons brandy
• 13 ounces puff pastry
• 1 ounce caster sugar

Recipe

• 1 mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
• 2 on a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
• 3 place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
• 4 bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 f / 230 c / gas mark 8; reduce the heat to 425 f / 220 c /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
• 5 sprinkle the cake with caster sugar and serve hot or cold.