You will need:-
- 226 grams plain sifted flour
- 113 grams unsalted butter
- 113 grams caster sugar
- 1 egg
- 1/4 pint of milk
- 113 grams currants
- 1/2 teaspoon baking powder (sifted with the flour)
- Essence of Lemon
Mix the sugar, butter and a little of the milk together. until they are a light cream. Add the egg. Add the flour and baking powder slowly then the currants and lemon essence. If the mixture needs moisture add a little more milk. Once a batter is formed spoon the mixture into the prepared tins and bake in a pre-heated oven for 20-25 minutes. Use a skewer to check that they are cooked – just spear the centre of the cake (gently) and if the skewer comes out clean the cake is done. If covered in any goo just put back into the oven for another few minutes. Be gentle.
I really enjoyed making the mix, it was quite straightforward. The reviews on completion were extremely positive. I thought it was the perfect cake to accompany an afternoon cup of tea.
It was good fun to try something completely new and they were certainly tasty. I have to say that I will be baking them again. A quick treat and super to have in a tin. I might try them with a bit of butter and jam next time?
Have you had Queens Cakes before? I wonder if it is a regional cake? How do you eat yours???
We’ll next be giving Mrs Beeton’s Victoria Sandwich recipe a go. And having watched the Great British Bake Off tonight will be checking out whether she did a madeira recipe.
Love Wish Vintage x