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Currant cakes
Currant cakes
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Delicious Australian currant cakes bursting with sweet and spicy flavors.
Ingredients:
  • 100g currants
  • Pinch of mixed spice
  • Pinch of ground nutmeg
  • 55g mixed peel
  • 60g brown sugar
  • 60g unsalted butter, softened
  • 3 sheets frozen puff pastry, thawed
  • 1 eggwhite, lightly frothed
  • Caster sugar, to sprinkle
Instructions:
  • Preheat the oven to 200°C and prepare a large baking tray by lining it with baking paper.
  • Combine currants, aromatic spices, citrus peel, rich brown sugar, and creamy butter in a pan over gentle heat, stirring constantly until the butter is melted. Allow the mixture to cool.
  • Cut 12 rounds from the pastry using a 10cm pastry cutter. Place a heaped teaspoon of currant mixture in the center of each round. Fold the pastry to enclose the filling, then gently flatten with a rolling pin. The currants should peek through the pastry.
  • Place the cakes on the baking tray and gently make 3 slits in the top of each. Brush the tops with egg white and generously sprinkle with caster sugar. Bake for 20 minutes or until they are beautifully puffed and golden. Enjoy them warm or cooled.

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