Elizabethan Lemon Cakes II
INGREDIENTS
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This is an original recipe, based on cake receipts from A.W.’s Book of Cookrye (1591) and The English Huswife by Gervase Markham, 1615. A round cake such as this is described in Chaucer’s Canterbury Tales, where it is compared to the shape of the
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Our changes: The original recipe didn't call for lemon, which I added in. It also didn't specify a type of seed, so I opted for the classic pairing of lemon and poppyseed.
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Makes ~9 lemoncakes.
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Ingredients:
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3 Tbs. warm ale
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2 1/2 tsp. instant yeast
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1/2 stick unsalted butter (4 Tbs.)
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3/4 cup sugar
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2 eggs, beaten
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1 tbs. poppy seeds
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juice and zest of 1 lemon
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~2 cups unbleached flour
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1/8 tsp. salt
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