essex spice cakes
(1 rating)
These make wonderful Litha cakes I think the name is a bit misleading as these cakes are more like big cookies but really when we’re talking about sweet things who cares? I was sold when I noticed it used rose water – I love rose! This is an old recipe, probably back to the middle ages and made for religious festival days. In my opinion you don’t have to wait for a religious day…. just long enough for the kettle to boil to make a cup of tea
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For essex spice cakes
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1 ccaster/superfine sugar
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2 cplus 2 tablespoons flour
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2eggs
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3/4 cbutter
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1 tsprose water
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1 tspbaking powder
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1 pinchground mace
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1 pinchsalt
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1/2 tspcinnamon
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4 Tbspcurrants
How To Make essex spice cakes
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1Preheat oven 375°F and grease a baking tray.
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2Cream 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 then add the currants.
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3Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes.
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4Allow to cool slightly and then remove with a palette knife.
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5Transfer to a wire tray to cool. Store in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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