Fancy Cake
This unique colonial-era tea cake combines wheat flour, semolina, and cornstarch to create a distinctively tender and crumbly texture unlike modern sponge cakes. Fragrant with a generous amount of nutmeg and studded with finely chopped almonds and candied orange peel, these small golden treats offer a sophisticated flavor profile. Baked in patty pans until golden brown, they are perfect served warm with afternoon tea.
Ingredients
- 8 ounces All-purpose flour (Originally 'Mill No. 1 Wheat Flour 0.5 lb'.)
- 2 ounces Granulated sugar (Originally '5 Tola' (approx 58g).)
- 2 ounces Semolina (Soji) (Originally '5 Tola'.)
- 2 ounces Cornstarch (Originally 'Brown & Polson Cornflour 5 Tola'.)
- 2 ounces Butter (Originally '5 Tola'. Plus extra for greasing.)
- 1 tablespoon Almonds (Peeled and very finely chopped. Originally '1 heaping dessertspoon'.)
- 1 tablespoon Candied orange peel (Very finely chopped. Originally '1 heaping dessertspoon orange marmalade/preserve'.)
- 1 1/2 teaspoons Nutmeg (Grated.)
- 1 1/2 teaspoons Baking powder (Originally '1 heaping teaspoon baking powder' or '2 pinches soda bicarb'.)
- 3 large Eggs
- 1/4 cup Milk (Estimated quantity to make a soft batter. Use as needed.)
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Instructions
- 1Preheat your oven to 400°F (200°C). Generously grease patty pans or small cake molds with butter.
- 2In a large bowl, combine the flour, sugar, semolina, cornstarch, and grated nutmeg. Mix well to ensure the spices and flours are evenly distributed.
- 3Add the butter to the dry mixture and incorporate it thoroughly (rubbing it in with fingertips works best). Then, mix in the finely chopped almonds and candied orange peel.
- 4Beat the eggs and add them to the mixture. Add just enough milk to form a soft, uniform batter. Finally, fold in the baking powder until just combined (do not overmix).
- 5Immediately fill the prepared patty pans or molds about half full (approx. 1/2 inch deep). Place in the hot oven (400°F / 200°C) and bake for 15-20 minutes until they are puffed and golden brown.
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