Nothing beats the smell of queen cakes on a Wednesday morning. That crack in the middle is a sure promise that these would be delicious.
Queen cakes are a fervent reminder of my childhood. Not that I used to eat them all the time but on rare occasions my mum would buy these at ok/tm and they were delicious. Now I am not going to lie and say my recipe surpassed that of OK supermarket but they were somewhat close. Here is the recipe:
- 125g Stork Bake
- 150g sugar
- 2 medium eggs
- 250g plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp candied peel/grated lemon rind
- 1 tsp currants
- 2 to 3 tbsp milk
- Preheat oven to 180ºC.
- Lightly grease muffin trays or line them with paper cupcake cases.
- In a large bowl, beat Stork Bake until creamy.
- Add sugar and beat until light and fluffy
- Beat in the eggs gradually, one at a time.
- In another bowl, sift flour and baking powder. Mix salt, candied peel/lemon rind and currants in the flour.
- Fold the flour into the creamed mix.
- Stir in the milk. The mixture should be of dropping consistency.
- Spoon the mix into the prepared muffin tray/paper cases and bake for 12 – 15 minutes.