Advertisement
Queen Cakes
- Makes: about
18
cakes - Difficulty
Easy
- Ready in
15 min
Published 2011
Light, dainty cakes, traditionally scented with mace and studded with currants. The earliest recipe that I’ve found appears in a manuscript cookery book inscribed by ‘
Ingredients
120 g 4 oz 120 g 4
Method
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time with the grated lemon zest, adding a little flour if need be to prevent the mixture from separating. Fold in half the sifted flour, then the remainder with the ground mace and currants, adding a little milk to make a fairly soft consistency. Spoon dessertspoonfuls of the mixture into the prepared patty tins or pap
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe