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Montrose Cakes
Montrose Cakes is a traditional Scottish recipe for a classic small cake made from a butter, flour sugar, egg and currant batter flavoured with brandy and rose water that's baked in small cases. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Montrose Cakes.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+cooling)
Makes:
12
Rating: 
Tags : Baking RecipesScottish Recipes
Also known affectionately as 'monchies' these are small cupcakes flavoured with brandy and rose water that contain currants folded into the batter.
Ingredients:
80g unsalted butter, softened
75g sugar
3 eggs, beaten
45g currants
2 tsp brandy
2 tsp
rose water
70g self-raising flour
generous pinch of freshly-grated nutmeg
Method:
Cream together the butter and sugar until light and fluffy. Add the egg mixture a little at a time, beating well to incorporate into the butter mixture after each addition. Stir in the currants, brandy and rose water and mix to combine thoroughly.
In a separate bowl sift together the flour and nutmeg then add to the butter mixture. Mix thoroughly then grease two jam tart (or mini muffin) pans and scrape or spoon the batter into the prepared wells, ensuring they're filled no more than half full.
Place in an oven pre-heated to 190°C and bake for about 10 minutes, or until the edges have just browned. Allow to cool in the pans for 10 minutes then tip onto a wire rack to cool completely.
