Essex spice cakes recipe
Essex Spice Cakes recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|225 g||caster sugar|
|250 g||plain flour|
|175 g||unsalted butter|
|1 tsp||baking powder|
|1 pinch(es)||ground mace|
|1 pinch(es)||ground cloves|
|½ tsp||ground cinnamon|
Quantity produced will depend upon size.
Preheat oven to Gas Mark 5, 190°C, 375°F and thoroughly grease a baking tray.
Cream the butter and sugar in a large bowl until light in texture and pale yellow.
Beat in the eggs and rosewater. Fold in all the dry ingredients using a metal spoon and follow with the currants. Set aside to rest for 45 minutes.
Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes.
Allow to cool slightly and then remove with a palette knife. Transfer to a wire tray to cool.
Store in an airtight container.
About the recipe:
Probably medieval in origin and made to celebrate an unknown festival or holy day, Rosewater was commonly used in desserts at the time.
ca. 15 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
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