Guernsey GÂche Recipes

GUERNSEY GACHE

Guernsey Gache image

A traditional fruit cake from the Channel Islands. I have not made this but have eaten many and with a good strong pot of tea. From From www.islandlife.org

Provided by Coasty

Categories Yeast Breads

Time 3h

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

750 g whole meal flour
250 g guernsey butter
2 eggs
125 g candied orange peel
500 g sultanas (or currants if preferred)
125 ml guernsey milk
60 g dry yeast
1/4 teaspoon salt
60 g dark brown sugar

Steps:

Heat oven to 350°F.
Warm the milk and set aside.
Cream up the butter with sugar, add eggs then mix with the flour. Add some yeast & a pinch of salt.
Make a depression in the dough and pour in the warm milk. Add the rest of the yeast and fruit, mixing & kneading the dough.
Leave to rise in a warm room for two hours. Knead again and grease a cake tin. Tip in the gache and cook for one hour in a moderate oven until golden brown.

GACHE MELEE - GUERNSEY APPLE DESSERT

Gache Melee - Guernsey Apple Dessert image

Gâche Mélée is a traditional Guernsey apple dessert and is a favourite with locals. It's great eaten hot or cold and with a dollop of Guernsey cream or custard.

Provided by Coasty

Categories Breads

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

250 g plain flour
125 g suet or 125 g guernsey butter
750 g apples, peeled cored and chopped
250 g demerara sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon mixed spice
1/2 cup water
1 teaspoon salt
1 egg
2 tablespoons demerara sugar

Steps:

Heat oven to 150°C.
Rub the butter or suet into the flour until like breadcrumbs. Add all other dry ingredients, apple and mix well.
Add egg and water and again mix well. Place in a 7 inch (18cm) square tin.
Sprinkle the 2 tbsp sugar on top prior to cooking - this makes a crunchier top.
Place in oven and bake for 2 hours until golden brown.

Nutrition Facts : Calories 467.3, Fat 15.9, SaturatedFat 8.5, Cholesterol 37.1, Sodium 302.6, Carbohydrate 77.3, Fiber 3.4, Sugar 44.3, Protein 5.3

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