Sugar Cakes
Recipe from Elizabeth Michel's Recipe Book dated in the eighteenth century.
Why are cakes round?
The round cakes we know today descend from ancient bread. These ancient breads and cakes were made by hand and moulded into round balls baked on hearthstones, griddles or in shallow pans. Once baked, these breads/cakes would relax into a large round shape.
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By the seventeenth century, cake hoops were placed on flat pans to create this same shape.These hoops were very similar to our modern flan rings.
MS.3539 Elizabeth Michel Recipe Book
Ingredients:
100g of Caster Sugar
75g of Plain Flour
2 Eggs
1 tsp of Caraway Seeds
1 tsp of Coriander Seeds
1 tbsp of Icing Sugar
Equipment:
Mixing bowl
Wooden spoon
Baking tray
Sieve
Prep Time: 20 minutes Serves: 4 Ability: Easy
Cook Time: 15 minutes
Method
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Preheat the oven to 190°c/Fan 180°c/Gas 5 and line the baking tray with greaseproof paper
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In a large mixing bowl, add eggs and beat. Once beaten, add the sugar and mix well.
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Add plain flour to mixture and mix until it comes together as a smooth mixture
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To the bowl, add as many coriander and caraway seeds as you please, depending on your tastes.
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Once mixed together, spoon individual cakes onto a baking tray.
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Sieve icing sugar over the cakes before placing the tray in the oven for 10-15 minutes.