A cake recipe for all foodies:
Recipe from Waterside Manchester, Restaurant, Romiley.
Preheat oven to 180 degrees (gas mark 4).
Cut the shortcrust pastry into quarters. Roll out each quarter to about 6mm thick, the size of a dinner plate. Place the currants only in the center of these four cakes. Moisten the edges of the short pastry with water and press the ends together well in the middle.
Roll the 4 cakes a little bit until the currants show through, bake for 30 minutes. When cool, dust with powdered sugar.
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