Regency Queen Cakes For Jane Austen'S Afternoon Tea Party - cooking recipe

Ingredients

450 g self raising flour
450 g sugar
450 g butter
225 g currants
110 g almonds, ground
6 eggs
1 -2 tablespoon rose water
1/4 teaspoon mace
paper, cases

Preparation

Pre-heat oven to 190C/374F/gas mark 5.
Sift the flour and mace together.
Beat the eggs.
Melt the butter and allow to cool slightly.
Beat the eggs, rose water and melted butter together.
Make a well in the centre of the flour mixture.
Add the liquid mixture and mix thoroughly.
Add the currants, sugar and the ground almonds and mix well.
Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
Bake for 15 to 25 minutes, until well risen, firm and golden brown.
You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!