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Print this Recipe    Queen Cakes

KOLWIJNTJIES (South African Queen Cakes)

350 g / 12 oz / 3 cups self raising flour
225 g / 8 oz / 1 cup butter, slightly softened
225 g / 8 oz / 1 cup caster (superfine) sugar
4 large eggs
3 tsp dried and ground tangerine peel
125 g / 4 oz / > cup currants
4 Tbsp milk

Stand 24 paper cake cases in 24 bun tins. Set oven to 190 :C / 375
:F / gas 5. Sift flour into a bowl. Cream butter and sugar together
until light and fluffy, like whipped cream. Beat in eggs singly,
adding a tablespoon of flour with each. Stir in tangerine peel and
fruit alternately with milk. Spoon equal amounts into paper cases
then bake for 20 minutes until well-risen and golden brown. Remove
from oven, leave until lukewarm then cool completely on a wire
rack. Store in an airtight container, separately from biscuits,
when completely cold.

Makes 24

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