Wednesday, 24 April 2013


I’m reviving another old recipe, this time one I’d never heard of, found in my mum’s recipe scrapbook from school. The distinguishing feature of these cakes was the fact that they’re served upside down to expose an almond you lay at the bottom of each. The distinguishing flavour was ginger. Since the method stated ‘use the melting method’ I thought I’d boost the flavour by doing a pretty on trend thing; browning the butter. It turns out then that my modernised coburg cakes are soft ginger sponges, with a subtle nuttiness, from both the brown sugar and burst of almond in each.

55g butter
140g flour
85g sugar
½ tsp bicarbonate of soda
½ heaped tsp ground ginger
2 tsp golden syrup
1 egg
75ml milk
6 blanched almonds

Makes 6

Preheat oven to fan 160/180c/4. Grease a 6 holed muffin tin.

Gently heat the butter in a pan for a few minutes until it bubbles and begins to take on a nutty aroma. Take off the heat when you notice the butter is a light brown when stirred. It will cook for a little longer off the heat anyway. Set to one side.

Mix together all the dry ingredients. Add the golden syrup to the pan of butter and mix in. Pour over the dry ingredients and mix to a thick batter. Beat in the egg, and then loosen with the milk. The batter will be thick but should eventually fall off the spoon. Place an almond at the bottom of each muffin hole. Spoon over the batter and level out as much as you can. Bake in for 20 minutes, moving from the top of the oven to the bottom half way through cooking. Once baked, turn out of the tin to expose the almond and leave to cool completely on a wire rack.

My almonds got a little engulfed in the mixture which made them a nice surprise and burst of extra flavour when you bit into one, but for decorative reasons they got lost. Next time I’d probably cover the whole base of the each hole in them to make them more of a feature.


  1. I love the idea of these, I might have to give them a go. I think these sound like they should turn out if I made them gluten free too.


    1. Thanks, and yeah, if you make them gluten free, let me know how it turns out!

  2. These cakes sound delicious. Best of all, I think I have everything I need to make them already. I love how you keep coming up with old recipes and bringing them up to date. Great research...not a red velvet cupcake in sight!

    1. Thanks Debs, and I think we're all red velveted out, don't you? lol :)

  3. These sound really good! There´s something about brown butter and old recipes that just works.

    1. yeah there is... in olden day tradition of saving money, I suppose its a great way of adding flavour without spending any more... maybe they did it too?

  4. Hi, made these yesterday , made buns instead of muffins and got 12 from this mix, really great recipe and simple to make, brilliant! Thanks :-)