Scottish Coburg Cakes
Scottish Coburg Cakes
Ingredients
For the Cakes
- 150 g plain flour
- 60 g unsalted butter
- 60 g soft brown sugar
- 60 g treacle
- 60 g golden syrup
- 1/2 teaspoon bicarbonate soda
- 1 egg, beaten
- 1 teaspoon Scottish 5 spice, (or a mixture of cinnamon, cloves and mixed spice)
For the Icing
- 100 g icing sugar
- 1/2 teaspoon Scottish 5 spice
- as needed water, to make a thick icing
- a handful almond flakes
Instructions
- 1
Preheat your oven to 180°C (fan assisted). Prepare a bun tin or line 8 cupcake cases.
⏱️ 5 min•🌡️ 180
- 2
In a saucepan, melt the unsalted butter with the soft brown sugar, treacle, and golden syrup over low heat, stirring until smooth and combined.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the plain flour, Scottish 5 spice (or your chosen spice mixture), and bicarbonate soda to the melted mixture. Mix well until just combined.
⏱️ 3 min
- 4
Stir in the beaten egg until the mixture is thoroughly combined and smooth.
⏱️ 2 min
- 5
Divide the cake mixture as evenly as possible among the 8 prepared cupcake cases or buttered bun tin sections.
⏱️ 3 min
- 6
Bake in the preheated oven for 17-18 minutes, or until a skewer inserted into the center of a cake comes out clean.
⏱️ 18 min•🌡️ 180
- 7
While the cakes are baking or cooling, prepare the icing. In a small bowl, combine the icing sugar and Scottish 5 spice. Gradually add water, a few drops at a time, stirring until you achieve a thick, spreadable icing consistency.
⏱️ 5 min
- 8
Toast the almond flakes in a dry pan over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.
⏱️ 3 min
- 9
Once toasted, add the almond flakes to the prepared icing and mix well.
⏱️ 1 min
- 10
Allow the baked cakes to cool completely on a wire rack before decorating. This will take approximately 30 minutes.
⏱️ 30 min
- 11
Once the cakes are completely cool, spread the spiced icing with almond flakes over the top of each Coburg cake.
⏱️ 3 min
Kitchen Tools
Scottish Coburg Cakes
For the Cakes
- 150 g plain flour
- 60 g unsalted butter
- 60 g soft brown sugar
- 60 g treacle
- 60 g golden syrup
- 1/2 teaspoon bicarbonate soda
- 1 egg, beaten
- 1 teaspoon Scottish 5 spice, (or a mixture of cinnamon, cloves and mixed spice)
For the Icing
- 100 g icing sugar
- 1/2 teaspoon Scottish 5 spice
- as needed water, to make a thick icing
- a handful almond flakes
Instructions
- 1
Preheat your oven to 180°C (fan assisted). Prepare a bun tin or line 8 cupcake cases.
⏱️ 5 min•🌡️ 180 - 2
In a saucepan, melt the unsalted butter with the soft brown sugar, treacle, and golden syrup over low heat, stirring until smooth and combined.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the plain flour, Scottish 5 spice (or your chosen spice mixture), and bicarbonate soda to the melted mixture. Mix well until just combined.
⏱️ 3 min - 4
Stir in the beaten egg until the mixture is thoroughly combined and smooth.
⏱️ 2 min - 5
Divide the cake mixture as evenly as possible among the 8 prepared cupcake cases or buttered bun tin sections.
⏱️ 3 min - 6
Bake in the preheated oven for 17-18 minutes, or until a skewer inserted into the center of a cake comes out clean.
⏱️ 18 min•🌡️ 180 - 7
While the cakes are baking or cooling, prepare the icing. In a small bowl, combine the icing sugar and Scottish 5 spice. Gradually add water, a few drops at a time, stirring until you achieve a thick, spreadable icing consistency.
⏱️ 5 min - 8
Toast the almond flakes in a dry pan over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.
⏱️ 3 min - 9
Once toasted, add the almond flakes to the prepared icing and mix well.
⏱️ 1 min - 10
Allow the baked cakes to cool completely on a wire rack before decorating. This will take approximately 30 minutes.
⏱️ 30 min - 11
Once the cakes are completely cool, spread the spiced icing with almond flakes over the top of each Coburg cake.
⏱️ 3 min