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Soft, delicate, light,- these Queen Cakes are heavenly bites that will make any breakfast or teatime even better. Or serve these for dessert for a lovely treat. If I had to pick one word for these cakes it would be perfection. No one flavor outshines the others- they just all go together harmoniously. There are hints of citrus and just a whisper of nutmeg – all without being too sweet. And, the light texture only adds to the majesty of these little cakes!
I used some small tart pans (aka patty pans) for these cakes because I wanted them to feel special. With a bit of melted butter brushed on before adding the batter the cakes released beautifully after baking.
If you would rather use muffin tins then go for it! This recipe will make 12 regular-sized muffins or 24 minis or patty pans. Just make sure whatever pans you use are either lined with parchment cupcake liners or are greased well.
These cakes are part of a baking tradition that goes back centuries in England. As early as the 1700s royal chefs were reproducing their recipes in cookery books, styling certain dishes as “royal” or “queen’s” for print. The cakes were also for sale in bakeries, sold by the dozen.
These small cakes were traditionally flavored with almonds, orange flower water, and dried fruit.
We’re keeping in that tradition by using lemon zest, some almond extract, and some raisins. Feel free to add flavorings that appeal to you and yours. But, the balance of flavors in this recipe is so good you might not want to change a thing!
Some of the original recipes for these cakes called for the addition of rum. We’re using orange juice instead, but if you don’t have that on hand you can use apple juice or lemon juice instead.
Once these are out of the oven you can sprinkle a bit of powdered sugar on top for a little flourish. Or mix up some powdered sugar with water or milk to make a light glaze. You can also keep them plain and leave the deliciously golden tops on display.
These are ideal served with tea or coffee for breakfast, but they also make a light dessert that’s not too heavy. One taste and you’ll see why royals loved these Queen Cakes!
Queen Cakes
Yield(s): 24 small patty pans or mini muffins
25m prep time
20m cook time
108 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 7 tablespoons unsalted butter, softened, plus extra for greasing
- 1/2 cup granulated sugar
- 2 eggs
- 5 tablespoons whole milk
- 1 tablespoon brandy or orange juice
- 1/2 teaspoon almond extract
- 2 cups self-rising flour
- 1/4 teaspoon ground nutmeg
- zest of 1 lemon
- pinch salt
- 1 cup dried currants or raisins
- powdered sugar for dusting (optional)
Preparation
- Preheat oven to 375˚F. Grease baking tins or line muffin tins depending on what you're using.
- Cream together butter and sugar until lightened in color and fluffy. In small bowl beat eggs with milk. Add this to butter-sugar mixture. Mix in brandy or juice and almond extract.
- In another bowl combine flour, nutmeg, lemon zest, and salt. Add this ½ cup at a time to wet ingredients, mixing in between each addition. When uniform in color fold in dried fruit.
- Scoop into tins, filling them halfway and bake for 15-20 minutes. Tops should be golden brown when done.
- Let cakes cool then sprinkle with powdered sugar if desired as an optional garnish.
Recipe adapted from Lavender and Lovage.
