Queen Currant Cakes
Makes about 24 small cakes
4 cups bread flour
2 cups sugar
2 cups (4 sticks) unsalted butter
8 oz. dried currants
1 cup ground almonds
1-2 tablespoons rose water
1/4 teaspoon mace
Set the oven to 375˚F, then begin melting the butter so you will have time to let it cool before adding it.
Sift the flour and mace together in a large bowl, set aside.
Beat the eggs in a separate bowl, then add the melted butter and rose water, mixing them all together.
Make a well in the center of the flour mixture and add the egg mixture, mixing them together thoroughly.
Next add the sugar, ground almonds and currants, stirring them in well.
Put large spoonfuls of the batter into cupcake cases set in a muffin tin, then bake for 15-20 minutes, until they are well risen, firm and golden brown.
If you like, you can add a glaze made of milk and powdered sugar.