You will need

Makes about 50 cakes

• 4 large eggs
• 450g (1lb) each plain flour, caster sugar, salted butter and currants
• 1 tbsp orange flower water (or 1 tsp if using a concentrate in oil)
• 2-3 tbsp caster sugar
• butter for lining the moulds

Method

Separate the yolks and whites of the eggs and beat them until the yolks are pale and frothy and the whites form soft peaks.

Cream the butter and sugar. Add the currants and flour and then beat in the yolks and the whites.

Beat by hand for an hour(!) or in a stand mixer on high speead for around 10-15 minutes until the mixture is a very pale yellow. Beat in the orange flower water.

Grease some small moulds, ideally heart-shaped, and line them with sugar (this ensures a crisp crust). Put about 1 tbsp batter into each mould, smooth the tops and sprinkle caster sugar on top.

Bake for about 25 minutes at 160C until pale golden brown. Turn out and cool. Repeat for all of the mixture.

Adapted from Maria Rundell (1806). A New System of Domestic Cookery.