Queen Cake No. 2

Name: Queen Cake No. 2
Ingredients: 1 pound Butter (cold and firm) (Originally 'Soji kathan makhan' (Fresh hard butter). Use unsalted butter.); 1 pound Powdered sugar (Originally 'Sundeli khand'.); 1 pound All-purpose flour (Originally 'Mill no pehla number no ghau no aato' (Mill No. 1 Wheat Flour).); 1/2 pound Currants (dried) (Cleaned and dried.); 1/3 cup Almonds (Originally '3 tolas bitter almond seeds'. Substituted with sweet almonds due to toxicity of bitter almonds.); 1/2 teaspoon Almond extract (Added to replicate the flavor of the original bitter almonds.); 1 1/2 teaspoons Nutmeg (grated) (Originally '0.5 tola'.); 8 large Eggs; 3 teaspoons Brandy (Originally '3 small spoons'.); 2 tablespoons Rose water or Orange flower water (For washing butter or flavoring the batter.)

A classic Parsi tea-time favorite, Queen Cake No. 2 is a rich, buttery delight studded with currants and fragrant with rose water and nutmeg. Similar to a traditional pound cake but baked in individual molds, these golden treats feature a dense, tender crumb and a hint of brandy. Perfect for afternoon tea or festive gatherings.

Ingredients

1 pound Butter (cold and firm) (Originally 'Soji kathan makhan' (Fresh hard butter). Use unsalted butter.)
1 pound Powdered sugar (Originally 'Sundeli khand'.)
1 pound All-purpose flour (Originally 'Mill no pehla number no ghau no aato' (Mill No. 1 Wheat Flour).)
1/2 pound Currants (dried) (Cleaned and dried.)
1/3 cup Almonds (Originally '3 tolas bitter almond seeds'. Substituted with sweet almonds due to toxicity of bitter almonds.)
1/2 teaspoon Almond extract (Added to replicate the flavor of the original bitter almonds.)
1 1/2 teaspoons Nutmeg (grated) (Originally '0.5 tola'.)
8 large Eggs
3 teaspoons Brandy (Originally '3 small spoons'.)
2 tablespoons Rose water or Orange flower water (For washing butter or flavoring the batter.)

Instructions

1Wash the currants thoroughly and dry them completely. Dust them lightly with a small amount of the flour to prevent them from sinking in the batter.
2Place the butter in a large mixing bowl. Pour the rose water (or orange flower water) over it and beat or knead the butter to wash it. Drain off any excess liquid that separates from the butter. This traditional step infuses flavor and cleans the butter.
3Gradually add the powdered sugar to the washed butter, mixing continuously until the mixture is light, fluffy, and well-combined.
4Beat the eggs thoroughly with a fork or whisk. Add the beaten eggs to the butter-sugar mixture and beat well to incorporate.
5Add the remaining ingredients one by one: the flour, prepared currants, chopped almonds, almond extract, and grated nutmeg. Finally, stir in the brandy. Beat the entire mixture vigorously for about 15-30 minutes (or 5-10 minutes with an electric mixer) to ensure a light texture.
6Preheat oven to 350°F (175°C). Grease small cake tins or muffin cups generously with butter. Fill the molds about 3/4 full with the batter. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.