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  • Andy

Currant Orange Morning Cakes

Updated: Apr 27, 2020

These are great light cakes to have with your morning coffee or tea.


2 cups of unbleached flour

1 1/4 cup of raw sugar

1 cup of currants

3/4 cup of milk or half & half

1 stick of unsalted butter at room temp

1/3 cup of water

2 eggs

3 teaspoon baking powder

1 tablespoon of orange rind

1 teaspoon of vanilla extract

1/2 teaspoon salt


Preheat oven to 350 degrees

Sift together flour, salt, and baking powder.

In a small saucepan place 1/2 cup of sugar, water, and orange rind. Bring to boil and remove from heat and stir in currants and set aside.

In a stand mixer cream together remaining sugar and butter.

Next add eggs, one at a time, followed by vanilla extract.

Then alternate in 3 to 2 with flour and milk, starting and ending with flour, until smooth.

Drain currants, reserving syrup, then fold in currants to the batter.

Fill lined muffin cups 1/2 way and bake for 20 to 25 minutes, until firm.

While cakes are baking, take the reserved syrup and reheat and reduce by 25%.

Once cakes are removed, prick tops and spoon syrup of each cake.

Let cool.

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