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  • Richmond cakes recipe

Richmond cakes recipe

Posted on Jul 14th, 2022
by Matthew
Categories:
  • Recipes

Richmond Cakes recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Richmond cakes recipe. Read more below.
Richmond cakes recipe, recipe Rating: 4.4
Number of votes:87



Ingredients

85 g unsalted butter, softened
60 g brown sugar
60 g treacle
½ tsp ground ginger
½ tsp mixed spice
125 g plain flour
1 tsp lemon zest
30 g cornflour
2 large eggs
2 tbsp dessicated coconut
1 tsp baking powder

Instructions

Makes 8 ‘generously sized’ cupcakes.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease a cupcake tray or use a baking tray and cupcake cases.

Beat the butter and sugar together until light and fluffy. Add the treacle, spices and lemon zest and mix well. Sieve the flours together and add them to the batter some at a time alternating with the eggs.

Beat the mixture well until bubbles start to appear and then stir in the coconut and baking powder. Spoon into the cups or cases until about three quarters full.

Bake for 15-20 minutes until lightly browned and they feel springy to the touch.

Place the tins on a wire rack to cool and remove from the cups when comfortable to handle.


Preparation time:

ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Lemon coconut bars recipe Golden fruit cake recipe St fillan s fruit pudding recipe Quails eggs with chicory recipe


Reference: Richmond cakes recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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