Mazarins are traditionally made with shortcrust pastry and filled with almond filling and topped with white glaze, but there are many different variations with different fillings. They are usually made in small oval tart moulds.
A recipe for a birthday cake for April found in “Cake Baking Made Easy with Airy Fairy” published by Airy Fairy Cake Flour in 1927
Every little child should have the joy of a real birthday cake of his or her own, and every grown-up child should have the opportunity to renew his youth at least once a year with a special celebration on his own personal anniversary. These cakes will delight any child-big or little-and can be varied indefinitely to suit the occasion. They are as wholesome and nourishing as food, even for children, as they are effective from a decorative standpoint.
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: For this challenge, I decided to make the nut cake with pink icing and walnuts from Anne of Avonlea. It was a hard decision, I was considering making something from Les Miserables or Wuthering Heights as they were both books where food played a major role in the plot. But I Love the Anne of Green Gables series and wanted to make this cake a few years back but hadn’t gotten around to it.
Rich Bath buns with a sweet sugar glaze were a favourite of Jane Austen – though apparently it was easy to over-do it.
From a recipe from Mrs Raffald’s “The Experienced English Housekeeper” published in 1769. Mrs Raffald tells us to “send them in hot for breakfast”, which sounds rather indigestible for these rich, buttery buns, and may have been why, when Jane was staying with a rather mean aunt, she joked to Cassandra that she would make herself an inexpensive guest by “disordering my stomach with Bath buns”.
A classic Norwegian bread recipe found in “Nye Mesterkokken” (The New Master Chef) published in 1974.
This is a juicy and well seasoned bread, which is particularly suitable for Christmas breakfasts. If you got the time, it may be be a good idea to bake several loaves. They make a nice gift for friends who do not bake themselves.
A Patriotic teatime treat, empire biscuits – these cheerful little biscuits, all red and white and sandwiched with jam, make a good offering at a children’s party or with a nice cup of tea should a friend or two drop by.
They also look tasty served alongside some freshly baked scones and plum bread at a traditional afternoon tea. Originally called German biscuits, they were patriotically renamed after the First World War.
An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984 The First Lady’s medallions are glazed pastry with butter cream filling. They can be finished well before serving.
As the coffee powder in the filling give the cakes an “adult” taste, it is perhaps not a good idea to bake these for a child’s birthday party – Ted 😉
A recipe for a very popular and rather sticky Norwegian bun found at aperitif.no
Bakery like this has been called school buns at least as long as I’ve lived, but don’t ask me why. One thing for sure, I never got a single one at school during my close to 20 years at ground school, high school and college. But if you ask me if I’ve ever eaten any the answer is a clear and loud YES! They are delicious.