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18th century queen’s cake recipe

18th century queen's cake recipe
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Transport yourself to the 18th century with these dainty Queen Cakes, a delightful treat flavored with mace and orange flower water, and studded with juicy currants. Perfect for tea time or as a nod to royal traditions, these classic bakes are a taste of history brought to life in your kitchen.

  • Author: Noura afassi
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 20–22 cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English
  • Diet: Vegetarian

Ingredients

Scale

250 g soft butter

250 g raw cane sugar (reduce to 150 g if preferred less sweet)

1/2 tsp ground mace (or mace blades ground in a mortar)

2 tsp orange flower water

250 g currants (soaked, if possible)

250 g flour

4 eggs (separate yolks and whites, discard 1 white if desired)

Instructions

1. Prepare the Tins:
Butter and dust with flour small cake tins or cookie cutters (approx. 5 cm wide).

2. Preheat the Oven:
Preheat your oven to 160°C (320°F).

3. Cream Butter and Sugar:
In a large bowl, cream the butter and sugar until light and fluffy, as you would for a traditional pound cake.

4. Add Flavoring and Egg Yolks:
Grind the mace blades in a mortar. Add the mace and orange flower water to the butter-sugar mixture. Beat in the egg yolks one at a time until fully incorporated.

5. Mix in Flour and Currants:
Sift the flour into the mixture and combine thoroughly. The batter will be thick and dry—use your hands to mix if needed. Fold in the currants.

6. Whisk Egg Whites:
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter with a spatula until fully incorporated.

7. Fill the Tins:
Using a palette knife or butter knife, transfer the batter into the prepared tins, spreading it evenly.

8. Bake:
Place the tins in the center of the preheated oven and bake for 30 minutes, or until the cakes are golden brown and have domed tops.

9. Cool:
Remove the cakes from the tins after 2 minutes and place them on a wire rack to cool completely.

10. Serve:
Dust the cooled cakes with icing sugar and serve as a charming addition to your tea table or dessert spread.

Notes

  • Sweetness: If you prefer less sweetness, reduce the sugar to 150 g without compromising the flavor.
  • Currants: Soaking the currants will make them juicier, but it’s optional.
  • Mixing: Using your hands to mix ensures even distribution of currants and an authentic touch.
  • Self-Raising Flour: You may substitute with self-raising flour for a lighter texture.

Nutrition

Find it online: https://glonfo.com/18th-century-queens-cake-recipe/