Recipe by Grany Belle
I don’t know exactly where these cakes came from, but from my research they popped up in the 1920s, notably in the Glasgow Cookery Book. They are sometimes referred to as “Coburg Buns” and there is a sandwich cake version.
I discovered this recipe in my granny’s cookbook; so it’s probably from the 1960’s/70s and originated in a WI cookbook or a magazine article. If you have the same recipe, please get in touch!
Two pieces of advice; be careful not to over mix or overbake and eat as soon as they have cooled. They can run dry.
- 6oz Self Raising Flour
- 1/4 Tsp Baking Soda
- 1/4 Tsp. Ground Ginger
- 1/4 Tsp Cinnamon
- 1/4 Tsp Mixed Spice
- 3oz Butter or Marg (marg actually works better)
- 2 eggs
- 1 tsp of warm water
- 2 tbsp of Golden Syrup
- grease and four a 6-cake cupcake pan and preheat your oven to 180 degrees celcius
- Cream together Butter and sugar until light and pale
- Add eggs 1 at a time and beat until combined
- Whisk spices and baking soda to the flour in a separate bowl
- Add golden syrup to warm water
- Alternately add flour mixutre and syrup misture to cake batter
- drop an almond or pinch of flaked almonds to the bottom of each cupcake mould. equally divide the cupcake batter into the mould and place in your oven for 20 minutes, or until risen and golden.
- remove these buns from the oven and turn onto a cooling rack.
- These buns are served upside down so the almonds are on display.