Blog
Coburg Cakes
21/07/2023
Join my celebration of 15 years at Coburg House Art Studios with these traditional Scottish treats!
My mum used to bake these when I was growing up but I don't have her recipe. I'm not sure she ever wrote it down anyway. This version is something I made up based on a little research and my memory of Coburg cakes in the 1960s.
I've had a studio at Coburg House since November 2008. When I moved in I baked a batch of these little spiced sponge cakes to share with the other artists. Since then the Coburg community has expanded enourmously, So I'm sharing the recipe with customers and artists instead.
75g butter or margarine
75g caster sugar
2 eggs
20ml golden syrup (NOT black treacle)
175g plain flour or self raising flour (If using plain flour add 12g baking powder)
1 tsp cinnamon
1 tsp ginger
20ml milk or non-dairy equivalent
whole or flaked almonds
Pre heat the oven to Mark 4, 350F, 180C.
Cream the butter and sugar until light and fluffy.
Beat the eggs and syrup and gradually add to the butter and sugar.
Combine the flour, spices and baking powder if using plain flour and fold into the mix.
Add the milk a little at a time until you obtain a soft dropping consistency.
Grease cupcake moulds and place an almond or a pinch of flaked almonds in the bottom.
Spoon the mixture into the moulds.
Bake for 15 -20 minutes until the cakes are golden brown and risen. (A skewer should come out cleanly.)
Allow to cool, remove moulds and serve upside down.
I've had a studio at Coburg House since November 2008. When I moved in I baked a batch of these little spiced sponge cakes to share with the other artists. Since then the Coburg community has expanded enourmously, So I'm sharing the recipe with customers and artists instead.
75g butter or margarine
75g caster sugar
2 eggs
20ml golden syrup (NOT black treacle)
175g plain flour or self raising flour (If using plain flour add 12g baking powder)
1 tsp cinnamon
1 tsp ginger
20ml milk or non-dairy equivalent
whole or flaked almonds
Pre heat the oven to Mark 4, 350F, 180C.
Cream the butter and sugar until light and fluffy.
Beat the eggs and syrup and gradually add to the butter and sugar.
Combine the flour, spices and baking powder if using plain flour and fold into the mix.
Add the milk a little at a time until you obtain a soft dropping consistency.
Grease cupcake moulds and place an almond or a pinch of flaked almonds in the bottom.
Spoon the mixture into the moulds.
Bake for 15 -20 minutes until the cakes are golden brown and risen. (A skewer should come out cleanly.)
Allow to cool, remove moulds and serve upside down.