From The XO Kitchen
These little cakes are a popular option for something sweet and we are excited to share this simple recipe. These cakes feature a delicious blend of spices and are ideal for making when friends drop by as the batter can be kept in the fridge for a couple of weeks.
Here at the restaurant we serve them with mandarin curd and ginger and macadamia nut crumble. When making at home you can serve them with double cream, fresh citrus fruits, and crushed almonds or macadamias, alongside a pot of tea.
If making the batter to store in the fridge, just pipe or spoon some into any mould and bake as directed below.
XO’S SPICE CAKE
250g unsalted butter
250g egg whites
100g plain flour
50g ground almonds
50g mixed spice (we use 12.5g each of anise/cinnamon/cardomon/ginger)
0.5tsp bicarbonate of soda
Weigh all dry ingredients into a large mixing bowl. Melt the butter and honey in a saucepan over a gentle heat, stirring occasionally. When fully melted and combined pour over the dry ingredients and use a wooden spoon to combine.
When combined and looking like an even paste add the egg whites. It will look terrible for a few seconds but some elbow grease and a good whisk should yield a shiny deep brown batter. Store in piping bags or an airtight container in the fridge.
When needed, pipe or spoon into a mould or cupcake case, bake at 170 degrees C until fully risen in the centre or a skewer comes out clean, around 25 mins for a standard cupcake.
Enjoy after 15 minutes or so once the cake has cooled, if you can resist. we can’t!
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