I love the way Australians celebrate special days on the Monday, wherever the actual day falls in the week (tomorrow in this case). Giving everyone a long weekend, to go out and do things. Because a long weekend is, for most, more cause of a celebration then that far away queen they never see.
Well, since the old biddy is turning 90, like my grandmother will later this year, we decided to bake a cake in her honour. Using a recipe for Queens Cake that was already in use when Queen Victoria came to the throne in 1837. I love these old recipes
Instead of dainty little cakes, today we doubled the recipe and baked it in the shape of a crown.
The magic ingredient is red wine soaked currants, I keep a jar in the fridge just for this recipe.
The recipe, comes from “Ladies, a plate - traditional home baking” by Alexa Johnston.
Queen Cakes:
115 gram butter
115 gram sugar (I use 60 grams, still plenty sweet)
2 eggs
85 gram flour
1/4 tsp baking powder
1 tsp lemon zest
115 gram currants (soaked in red wine)
Cream the butter with the sugar until fluffy. Add the eggs one at the time, then the lemon zest. Slowly add flour and baking powder and when combined, add the currants.
Bake in little patty tins for 10-15 minutes on 200 degrees.
Or double the recipe and bake in a fluted ring cake pan for 25-30 minutes on 180 degrees.
Let stand for a couple of minutes before transferring to a wire rack, they might need a little help.
Dust with icing sugar before serving.
It looks delicious Marijke! My family think any occasion is a good one for cake, although in reality we bake few these days.
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