Fancy Cake

Name: Fancy Cake
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.)

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.)

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.