Coburg Cakes Recipe
4.6 stars -
based on 9 votes
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Coburg Cakes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c + 2 T self-rising flour
1/4 c sugar
1 tsp cinnamon
1/2 tsp baking soda
4 T margarine
1 T golden syrup
1 T treacle
1 egg
Warm milk - as needed
Whole almonds
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Directions: |
Directions:Pre-heat oven to 375º.
Mix the flour, baking soda, cinnamon and sugar.
Beat the egg. Heat the margarine and golden syrup and treacle until a liquid. Add the eggs to the dry ingredients and mix, then add the margarine mixture and sufficient warm milk to form a soft dropping consistency. Note this is much softer than for almost all other cakes.
For a lighter cake, use ginger instead of cinnamon - for a spicier cake use both.
Use a cupcake pan with paper cups or a small greased muffin tin. Put a whole almond into each well. Half fill each well with the mixture.
Bake for about 15 minutes or until golden brown and toothpick comes out clean.
Makes about 16 large or 30 small cakes.
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: Coburg cakes are an early version of a cupcake and are made with syrup and spices.
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