No birthday party is complete without a cake and candles. But what style of bakery best befits a 50th-birthday bash with 27 guests, all from different countries and culinary traditions?

For the Germans, notorious pastry addicts and hosts of the European Union’s 50th anniversary celebrations in Berlin, the answer was . . . well, a piece of cake. They announced yesterday that each country will have its favourite cakes on the table — two varieties.

Pride of place for British patisserie will go to the Eccles cake, a rich fruity delicacy made to 18th-century Lancastrian recipes, and the hot cross bun — because the EU commemoration is only two weeks before Easter. The Germans hope that bakers across the country will join the spirit of celebration and create the whole EU range.

Preparations are even said to be under way to find a chef from each member state of the EU and fly them to Berlin to prepare a bakery banquet for European leaders on March 25.

Germany has made a controversial decision in overlooking the Stollen, a sweet loaf available at Christmas. Instead, it plumped for the Frankfurter Kranz — a round, layered sponge covered in crushed nuts — and Kirschsahnetorte, a version of the Black Forest gateau.

Each country’s choice reflected its traditions. Belgium opted for waffles, Bulgaria for a sheep’s cheese strudel, and Malta for an Easter cake decorated with mermaids.

Ireland’s offering is a porter cake that is flavoured using — what else? — Guinness.

The recipes will all be available at: www.eu50.eu

And if it’s a smaller celebration . . .

Ingredients

1 packet flaky pastry

50g currants

50g sultanas

25g sugar

1tbsp butter Caster sugar

Preheat oven to 200C. Roll pastry 4 in rounds. Cream the butter and sugar and add dried fruit Place a teaspoonful in the centre of each round of pastry. Gather the edges together to form a flat cake. Place the cake gathered side down and flatten until the fruit starts to show through. Make two cuts on top of each, brush with water and dust with caster sugar. Bake for 20 minutes, or until golden brown.

Source: thefoody.com

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