The traditional Guernsey Gāche is more like a fruit bread than a cake.
A traditional part of afternoon teas in the island, it is often served toasted with Guernsey butter spread on top.
The Traditional Guernsey Gāche recipe
1lb plain flour
½lb Guernsey butter
2oz mixed peel
1oz fresh yeast
½ pint warm water
- Sieve togetrher the flour and salt and stand the bowl in a warm place.
- Cream together the yeast and sugar, add a little water and leave in a warm place for a few minutes.
- Rub the fat into the flour, make a well in the centre and add the yeast mixture and gradually add the rest of the water to make a very soft dough.
- Lastly fold in the fruit.
- Cover and leave to prove in a warm place for one and a half to two hours.
- Turn the mix into a 1lb loaf tin.
- Bake for thirty minutes at 220°C (Gas seven), then lower to 200°C (Gas 6) for a further thirty minutes.
- Serve sliced, possibly toasted, and buttered.
That is one version but there is another using completely different quantities of fruit and also using eggs. So in case you want to try something a bit different here it is:
The alternative Guernsey Gāche recipe!
1½lbs wholemeal or plain flour
1½lbs Guernsey butter
4oz candied orange peel
1lb sultanas (or currants if preferred)
¼ pint of Guernsey milk
Pinch of salt
2oz dark brown sugar
- Wash and dry the dried fruit.
- Cream together the butter and sugar, add the eggs and then mix in the flour.
- Warm the milk, add the yeast and a pinch of salt.
- Make a well in the flour mixture and pour in the milk mixture. Stir well.
- Add the fruit and then knead the mixture like bread.
- Leave the dough to rise for two hours somewhere warm, before knocking back and kneading again.
- Grease a loaf tin and put in the mixture, before transferring to a moderate oven for one hour until the top is golden.