Martha Washington Pie
|Shortening||5 Ounce (150 Grams)|
|Sugar||5 Ounce (150 Grams)|
|Eggs||2 , beaten|
|Flour||11 Ounce (300 Grams)|
|Baking powder||2 Teaspoon|
|Milk||1⁄3 Pint (200 Milliliter)|
|Vanilla essence||1 Teaspoon|
|Walnuts||2 Ounce, chopped (50 Grams)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Caster sugar||1 Teaspoon (Leveled) (Or To Taste)|
|Glace cherries/Citron||4 (For Decoration)|
Cream together the shortening and sugar.
Beat in the eggs.
Sift together the flour, baking powder and salt and add to the creamed mixture alternately with the milk.
Beat in the vanilla essence and walnuts.
Divide the mixture between two 18 cm/7 inch greased sandwich tins.
Bake in a preheated moderately hot oven (190°C/375F, Gas Mark 5) for 45 minutes.
Whip the cream with caster sugar to taste.
Turn the cakes out of the tins and sandwich them together with half the cream.
Spread the remaining cream over the top.
Decorate with glace cherries and thin strips of citron.