Great British Cake Off Trivia Quiz

Answer:

The Banbury cake, an oval pastry cake filled with currants, was originally sold by Edward Welchman in his Parsons Street store in Banbury in 1586, but it has since been a part of Oxfordshire family recipes. Typically spicy, its filling may also contain brown sugar, rose water, nutmeg, rum, and mixed peel.

Chelsea Bun: As the name suggests, this bun comes from London. The Chelsea bun, which was first made in the 18th century by the Bun House in Chelsea, is a thick yeast dough scented with cinnamon, lemon peel, and other spices.

Tottenham Sponge: The Tottenham Sponge is also known as the Tottenham Cake. The Tottenham Cake, named for its distinctive pink topping, originated as a local Friends' (Quaker) recipe. The pink frosting was made from the mulberries found in the Tottenham Friends burial ground. This topping has a pink frosting on top with coconut flakes.

Coventry Godcakes: The Coventry Godcake has three incisions on top and is shaped like a triangle. It was a forgotten treat until recently, when it was rediscovered in 2010 and formally revived in 2012. The name comes from the fact that traditionally, at New Year's festivities, children were handed mincemeat puff pastry by their godparents as a blessing for the upcoming year.

Bakewell Tart: Originally, the Bakewell tart was really a pudding but was made by accident. A hotel cook in Bakewell, Derbyshire, misinterpreted the recipe in 1860 and smeared the egg mixture over the jam rather than incorporating it into the crust. The classic tart as we know it today is made with a short crust pastry case with layers of jam, frangipane, and a topping of flaked almonds.

Chorley Cake: The origins of the Chorley Cake can be found in the market town of Chorley. It is made with shortcut pastry filled with dried fruit. This afternoon delight is sweet but not over the top. The pastry should be flaky and buttery. Locals are known to spread butter on top and indulge with a small piece of cheese too.

Eccles Cake: Eccles is a town in Lancashire. In 1793, James Birch opened his shop in the town centre of Eccles and began selling the cake on a commercial basis. However, the history of the pastry goes far further back to celebrations known as "Eccles wakes," which honoured St. Mary's Day and the building of the local church. Eccles cakes are sugar-crusted puff pastries filled with a sweet and spicy filling.

Kendal Mint Cake: The town of Kendal in Cumbria is the origin of Kendal Mint Cake. There is a widespread assumption that the recipe originated as a result of an error made by a baker. A batch of peppermint cream was left overnight while making a mint cake and became solid. It is a very simple cake to make, as it only has four ingredients: sugar, glucose, water, and peppermint oil.

Shrewsbury Cake: Dating back to 1561, the Shrewsbury cake is actually a biscuit. Flour, eggs, sugar, butter, dried fruit, lemon zest, or caraway seeds are the ingredients of this widely-loved biscuit. There are a few variables in the recipes. Shrewsbury is the county town of Shropshire in the
West Midlands.

Dundee Cake: The Dundee Cake, as its name implies, is a fruit cake from Scotland that is baked with almonds, sultanas, and currants. Although the cake may have been around for a few hundred years, Janet Keiller, famous for Keiller Marmalade, created the name for the cake.

Fact or fiction? Supposedly created and served to Mary Queen of Scots for the first time in the sixteenth century. Fruitcakes often contain cherries, but the Queen disliked glacé cherries, so the bakers were requested to replace the cherries with almonds to accommodate her tastes. Nevertheless, they opted to design the cake's exterior with a concentric circular pattern rather than incorporating the almonds into the batter. Though the villagers believe that such a tale exists, there are no recorded edicts supporting this belief.