You may also like
Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 450 g self raising flour
- 450 g sugar
- 450 g butter
- 225 g currants
- 110 g almonds, ground
- 6 eggs
- 1 -2 tablespoon rose water
- 1/4 teaspoon mace
- paper, cases
Method
- Pre-heat oven to 190C/374F/gas mark 5.
- Sift the flour and mace together.
- Beat the eggs.
- Melt the butter and allow to cool slightly.
- Beat the eggs, rose water and melted butter together.
- Make a well in the centre of the flour mixture.
- Add the liquid mixture and mix thoroughly.
- Add the currants, sugar and the ground almonds and mix well.
- Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
- Bake for 15 to 25 minutes, until well risen, firm and golden brown.
- You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
- Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!
