Cardamom Patty Cakes

Cardamom Patty Cakes - Cook Republic 

A patty cake is a miniature cake, essentially a cupcake but more importantly a single individual serve of cake. The term made famous by the poem "Pat-A-Cake", patty cake is often used in Australian English. I am quite convinced that the name caught on from the overuse of terms like patty pans and patty cases. Nevertheless, it is a sweet quirky name for a little cake. 

 

Cardamom Patty Cakes - Cook Republic

I love vintage illustrations especially in poems and stories that talk about food. The Pat-A-Cake poem illustrations always show bakers and children cupping their hands together and pressing palms to mimic patting-a-cake, kind of like making mud pies. Taking inspirating from those illustrations I have made little cupcakes peppered with ground cardamom, but baked in round gem scone molds without wrappers. When baked, they come out like little fat cake discs with a gorgeous crust and melt-in-your-mouth cakey middle. They are perfect to pop in your mouth and need just a hint of icing sugar dusted on top to make them really special.

 

Icing Sugar In Vintage Jar - Cook Republic

 

Cardamom Patty Cakes Recipe Card - Cook Republic 

It is always fascinating to find out the terms used for similar food in different countries. Cupcakes, fairy cakes, patty cakes … do little cakes have a special name in your part of the world?

 

 

Gem Scone Pan And Cardamom Patty Cakes - Cook Republic

 

 

 

 

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CARDAMOM PATTY CAKES

Fragrant little mini cakes are baked in a gem scone pan and topped with icing sugar for a cardamom infused afternoon treat.

Makes – Approximately 30

 

Ingredients

3/4 cup raw sugar
125g butter, melted and cooled
a pinch of salt
1/2 teaspoon cardamom (ground)
2 eggs
1 cup milk
2 cups self-raising flour
icing sugar to dust

 

Method

Preheat oven to 180C (350F). Grease a gem scone pan with butter. Dust with flour and set aside.

In a bowl beat eggs, sugar, butter, cardamom and salt until light and creamy. Add flour and milk. Beat for a couple of minutes until fluffy and well combined.

Spoon batter into prepared molds until 2/3rds full (each). Bake in the preheated oven for 12 to 14 minutes until golden and cooked through. Remove and gently loosen the cakes with a butter knife. Turn on to a wire rack to cool completely. Dust with icing sugar and serve.

 

My Notes

You can bake the batter into little cupcakes or a full sized cake topped with nuts by adjusting the baking times.

To make nutella or jam stuffed patty cakes, spoon some batter into the mold. Add a teaspoon of the filling, top with more batter and bake. Make sure each mold is only 2/3rds full.

 

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