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| Recipe Archive > Cakes & Biscuits > |
Little Shell-Shaped Cakes
(Makes 30 cakes)
These delicate, shell-shaped cakes have a lovely moist texture. They are delicious with fresh lemon cordial pictured here in a sea-shell patterned glass, and remind me of many happy days spent in summer at the seaside.
Equipment & Ingredients
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100g / 4oz Whitworths golden caster sugar |
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100g / 4oz self raising flour |
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50g / 2oz ground almonds |
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2 tsp orange flower water |
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Whitworths icing sugar, sifted to finish |
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1 large madeleine tin, or a bun tin with shell shaped impressions |
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Method
Mix the sugar and sifted flour together in a bowl.
Melt but do not brown the butter. Mix the eggs into the sugar and flour mixture with a spoon and gradually add the cooled butter, salt, ground almonds, orange flower water and vanilla essence. Cover and leave to stand for 1 hour in the refrigerator.
Preheat the oven to 200°C / 400°F / gas mark 6. Three-quarters fill the greased tins with the cake mixture and bake for 10-15 minutes until the cakes look a pale golden colour.
Serve them with a light dusting of icing on top to emphasise their pretty shell - shaped patterns.
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