Athole Cake (Recipe from 1892)

Athole Cake >>>

New Zealand Mail, Issue 1054, 13 May 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Athole Cakes (Metric)

1. Dry Ingredients:

   • 2 tablespoons finely sifted sugar (~25 grams)

   • 225 grams maize flour (cornflour) or fine flour

   • 1 heaped teaspoon baking powder (~5-6 grams)

2. Flavouring:

   • Finely shredded rind of 1 lemon OR a small piece of candied peel

3. Wet Ingredients:

   • 170 grams butter (softened)

   • 2 well-beaten eggs

4. Assembly & Baking:

   • Mix sugar, flour, and baking powder.

   • Cream butter in a separate bowl.

   • Combine butter with dry ingredients and lemon peel.

   • Add the well-beaten eggs last and mix thoroughly.

   • Oil small baking tins, fill each with a piece of dough the size of a walnut (~30 grams each).

   • Bake in a preheated oven at 190°C for 5-6 minutes.

This yields approximately 24 cakes.