Currant cakes

Currant cakes


These traditional Australian currant cakes are made of sugar, spice and all things nice.

The ingredient of Currant cakes

  1. 2/3 cup (100g) currants
  2. Pinch of mixed spice
  3. Pinch of ground nutmeg
  4. 1/3 cup (55g) mixed peel
  5. 1/4 cup (60g) brown sugar
  6. 60g unsalted butter, softened
  7. 3 sheets frozen puff pastry, thawed
  8. 1 eggwhite, lightly frothed
  9. Caster sugar, to sprinkle

The instruction how to make Currant cakes

  1. Preheat the oven to 200u00b0C. Line a large baking tray with baking paper.
  2. Place currants, spices, peel, brown sugar and butter in a pan over low heat, stirring for 1-2 minutes until butter melts. Cool.
  3. Use a 10cm pastry cutter to cut 12 rounds from the pastry. Place 1 heaped teaspoons currant mixture in the centre of each pastry round. Bring up sides of the pastry to enclose. Turn over and flatten slightly with a rolling pin so you can just see the currants poking up under the pastry.
  4. Place cakes on the baking tray, then make 3 slits in the top of each. Brush tops with eggwhite and sprinkle with caster sugar. Bake for 20 minutes or until puffed and golden. Serve warm or cooled.

Nutritions of Currant cakes

calories: 250.95 calories
calories: 16.1 grams fat
calories: 5.6 grams saturated fat
calories: 24.7 grams carbohydrates
calories: 8.9 grams sugar
calories: 2.8 grams protein
calories: 11 milligrams cholesterol
calories: 116 milligrams sodium
calories: NutritionInformation


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