Queen Cakes
Traditional English cakes made by the creaming method, with raisins and decorated with cherries or almonds.
Ingredients
butter
3 oz (90 g)
white cooking fat
1 oz (30 g)
sugar
4 1/4 oz (130 g)
eggs
5 oz (150 g)
flour
5 oz (150 g)
scone flour (see page 52)
1 oz (30 g)
currants (optional)
2 oz (60 g)
garnish ingredients (chopped cherries, almond slices or currants)
Instructions
1
Make the batter
Prepare the batter using the creaming method.
2
Fill the piping bag
Transfer the batter into a piping bag fitted with a 5/8 inch (1.5 cm) plain round nozzle.
3
Prepare the moulds
Grease clean cake moulds evenly. Sprinkle chopped cherries, almond slices, and currants into them to create three different flavours.
4
Pipe the batter
Pipe the batter into the moulds, leaving about 1/2 inch (1.25 cm) of space from the top.
5
Bake
Bake in the oven at 400°F (204°C) for about 20 minutes.
6
Unmould and plate
Once baked, invert the cakes out of the moulds and present them with the decorated side facing up.
