Richmond Cakes

A rediscovered early Victorian recipe originating from the Royal Borough of Richmond, an area to the west of London on the banks of the Thames

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Ingredients

85 g	unsalted butter, softened
60 g	brown sugar
60 g	treacle
¹/₂ tsp	ground ginger
¹/₂ tsp	mixed spice
125 g	plain flour
1 tsp	lemon zest
30 g	cornflour
2 large	eggs
2 tbsp	dessicated coconut
1 tsp	baking powder

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Makes 8 'generously sized' cupcakes.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease a cupcake tray or use a baking tray and cupcake cases.

Beat the butter and sugar together until light and fluffy. Add the treacle, spices and lemon zest and mix well. Sieve the flours together and add them to the batter some at a time alternating with the eggs.

Beat the mixture well until bubbles start to appear and then stir in the coconut and baking powder. Spoon into the cups or cases until about three quarters full.

Bake for 15-20 minutes until lightly browned and they feel springy to the touch.

Place the tins on a wire rack to cool and remove from the cups when comfortable to handle.