Richmond cakes recipe
Richmond Cakes recipe
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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
Reference: Richmond cakes recipe
Recipe type: xarchivex
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