Queen cakes, a dainty afternoon tea treat
These pretty little bites of soft, crumbly cake, studded with dried fruit make an afternoon tea treat Her Majesty would be delighted to eat! The sprinkle of granulated sugar on the top adds a dainty crunch.
Prep time: 10 mins, cooking time 12 mins
1/2 cup Chelsea White Sugar
2 eggs beaten
1/4 cup milk
1/2 tsp lemon essence, or a teaspoon of finely grated lemon zest.
1 1/2 cups flour
1/2 tsp baking soda
1 tsp cream of tartar
1 cup dried currants, cranberries, raisins or sultanas
Preheat oven to 200°C.
Cream butter and sugar.
Add beaten eggs and mix well.
Add milk and lemon essence alternately with dry ingredients, adding the dried fruit at the end.
Spoon into well-greased patty tins or muffin trays.
Bake for 12 minutes at 200°C.
Cool slightly in the tins, then turn out to cool further on a wire rack.
Thanks to Chelsea Sugar for sharing the recipe