essex spice cakes
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
prep time
15 Min
cook time
10 Min
method
---
yield
a group
Ingredients
- 1 cup caster/superfine sugar
- 2 cups plus 2 tablespoons flour
- 2 - eggs
- 3/4 cup butter
- 1 teaspoon rose water
- 1 teaspoon baking powder
- 1 pinch ground mace
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 4 tablespoons currants
How To Make essex spice cakes
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Step 1Preheat oven 375°F and grease a baking tray.
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Step 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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Step 3Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes.
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Step 4Allow to cool slightly and then remove with a palette knife.
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Step 5Transfer to a wire tray to cool. Store in an airtight container.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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