People approach retirement in different ways. Some learn to play an instrument; others travel the world. Lee Morgan’s method of staying mentally stimulated? Launching a cake campaign.
The 69-year-old made Nice News aware of his passion project after we asked readers to write in and tell us what makes them happy. “Doing something innovative in retirement,” Morgan responded, sharing that he’s embarked on a mission to revive a South Australian heritage cake called the chester square.
Featuring a thick filling of dried fruit sandwiched between sheets of pastry, the dessert is an iteration of Irish gur cake, which is believed to have originated in Dublin in the 19th century and was made using the scraps of other baked goods. It found its way to Australia, where bakers eventually started topping it with pink frosting. By the 1950s and ’60s, chester squares were common sights in elementary schools before falling out of fashion some years later.
So when Morgan happened upon an Adelaide bakery boasting a selection of fruit-based cake slices with pink icing, he was struck with nostalgia. “When I saw them, memories came flooding back to my childhood days when the chester square was on the list for purchased school lunches,” he shared with Nice News.
He researched the cake’s history, tracing its arrival Down Under back to settlers from England and Ireland who established bakeries on the Copper Coast in South Australia, according to a fact sheet he put together. But he was saddened to learn that only about 15 bakeries in the entire country still offer it.
Determined to correct this, Morgan, who worked in public service for nearly five decades and is an avid runner, started spreading the word in 2024. He went on local radio shows and used artificial intelligence to develop a 200-plus-mile tour called the Chester Square Trail that includes 11 bakery stops. He also launched a Facebook group called Best Chester Slice, where he shares updates and photos.
His fervor for the cause stems from the belief that the sweet treat isn’t just delicious; it’s also quite filling and a good value for the money, and it promotes a circular economy since it’s often made from bakery leftovers.
Overall, the project has been a meaningful way for Morgan to help preserve a slice (pun intended) of South Australian heritage while having fun and putting his strengths to good use.
“A close family member said, ‘But why would you want to campaign for an old cake?’” he shared. “My response and ongoing thinking is that I love to take an obscure challenge and use my skills to seize an opportunity. As the Dr. Seuss story goes, ‘Oh, the places you’ll go!’”
Chester Square Recipe
Ingredients
4¼ cups or 300 grams fresh breadcrumbs
1 cup or 240 milliliters black tea
¼ cup or 35 grams self-raising flour
1 cup or 142 grams raisins
5 tablespoons golden syrup
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
⅛ teaspoon cloves
Pie crust top and base for an 8-inch (20-centimeter) square pan
Egg wash (a mixture of beaten eggs and milk or water to brush over pastry before baking)
Optional: Vanilla frosting dyed with pink food coloring and coconut flakes
Instructions
1. Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius
2. Butter and line an 8-inch (20-centimeter) square baking pan and set aside.
3. Using a large bowl, combine the breadcrumbs, tea, flour, raisins, golden syrup, cinnamon, nutmeg, ginger, and cloves. Let soak for 20 minutes.
4. Roll out half of the pie crust to ¼-inch thick on a lightly floured surface. Trim to cover the bottom of the pan.
5. Spread the breadcrumb filling evenly over the pastry.
6. Roll out the remaining crust, trim to a square, and place on top. Poke all over with a fork, then brush with egg wash.
7. Bake for 45 minutes or until the pastry is golden brown.
8. Let cool completely before cutting into squares for serving.
9. Apply icing sugar coat and coconut flakes (if desired)
10. Store leftovers covered at room temperature for up to three days or refrigerate.
Share to:
