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St. Catherines Cakes

Western.Chefs's picture
  Butter 4 Ounce
  Caster sugar 4 Ounce
  Egg 1 Large, beaten
  Self rising flour 8 Ounce
  Mixed spice 1 Teaspoon
  Almonds 4 Tablespoon, ground
  Currants 2 Ounce, cleaned

Cream the butter and sugar together until light and fluffy. Gradually beat in the egg. Sift in the flour and spice and stir in the almonds and currants. Mix, handling lightly, until the dough begins to bind together, then knead again lightly. Roll out the dough on a floured surface to 6 mm (1/4 inch) thick and 20 cm (8 inches) wide. (This is easier if only half the dough is handled at once.) Cut in 1 cm (1/2 inch) strips and wind round to form a Catherine wheel.
Arrange on greased baking sheets and bake in a preheated moderately hot oven (190°C/3 75°F, Gas Mark 5) for 10 to 15 minutes or until pale golden. Cool on a wire rack. Makes about 30

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1746 Calories from Fat 1111

% Daily Value*

Total Fat 128 g196.6%

Saturated Fat 62.2 g311.1%

Trans Fat 0 g

Cholesterol 455.3 mg151.8%

Sodium 101.5 mg4.2%

Total Carbohydrates 137 g45.8%

Dietary Fiber 9.9 g39.7%

Sugars 120.5 g

Protein 21 g43%

Vitamin A 62% Vitamin C 39%

Calcium 23.4% Iron 20.8%

*Based on a 2000 Calorie diet

St. Catherines Cakes Recipe