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Dla Gche D Cannelle

Jersey Cake
Dla Gche D Cannelle

The half pound of flour used to make this cake, which is especially good eaten still warm, by the way, brings to mind the dependence of Jersey people in the past on their mills and millers. More recently, during the German Occupation, many of the old watermills were pressed into service again and the old millers brought out of retirement to help to feed the 40,000 Islanders and over 16,000 German troops. One of these mills was Le Moulin de Ouetivel in St Peter, in full operation once more and now open to visitors.

Image of Jersey Cake<br/>Dla Gche D Cannelle

The Cake:-

6 oz plain flour
2 oz cornflour
2 oz baking powder
Pinch of salt
4 oz butter
4 oz caster sugar
1 egg
2 fl oz milk

The Topping:-

2 oz demerara sugar
2 oz plain flour
1 oz cinnamon
2 oz butter


The Cake: Sieve together the dry ingredients, rub in the butter and add the sugar. Beat the egg into the milk, and stir into the other ingredients to make a soft dough. Put into a greased 7 inch square tin.

The Topping: Mix sugar, flour and cinnamon. Rub in the butter to make a crumble-like consistency, and sprinkle on top of the cake dough. Bake cake in a hot oven, Gas mark 6, 200C (400F) for 45 minutes.

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