Description
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.
Ingredients
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
- Serving Size: 1 cake
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg