How to Make Swiss Baskets - The Victorian Way

Mrs Crocombe is busy preparing Swiss Baskets for the top table.

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INGREDIENTS

200g Butter - plus extra for the moulds

200g Caster Sugar

200g Plain flour

Zest of 2 lemons

4 Eggs

2tbsp Redcurrant Jelly

115g Finely chopped pistachio nuts

115g whipping cream

Candied cherries

Candied angelica

METHOD

Preheat the oven to 180° C. Line your moulds with butter and a little flour. Cream together the butter and flour, whilst adding the lemon zest gradually. Add the eggs one at a time, then gently fold in the flour. Divide the mixture between the moulds. Cover the moulds with tin foil, then bake for 50 minutes until golden. Cool the cakes in the moulds, then turn them out. Trim the tops of the cakes so they are flat. Remove the centre of the cakes using a knife or corer. Warm the redcurrant jelly, then brush this onto the sides of the cakes. Roll these in the pistachio nuts until they are coated. Whip the cream to stiff peaks, then pipe this into each of the cakes. Decorate the cakes with cherries and angelica, then serve.