Lord Mayor's Cakes Recipe
This recipe is for small, fatless sponge cakes which are flavoured with caraway seeds. The recipe was found in an old Victorian cookbook, but little information is provided as to its origins. However, from its name, we can imagine that these little cakes were baked for special civic occasions, possibly a Lord Mayor's banquet.
The use of caraway seeds is interesting: given that caraway seeds are known as a digestive aid, it is possible that the Lord Mayor's cakes were served at the end of a heavy feast to help alleviate symptoms such as heartburn. If you have any information on this recipe that you would like to share, please do leave a comment below.
- 2 eggs
- 1/4 lb caster sugar
- 1/4 lb flour
- a few caraway seeds (the traditional recipe includes caraway seeeds but this may not be suitable for all tastes, so can be omitted)
- a little egg white and sugar mixed together for sticking
- Put the eggs and sugar in a basin.
- Over a pan of hot water, beat until the mixture reaches the 'ribbon stage.'
- Remove the basin from the heat.
- Fold in the flour with a metal spoon.
- Add most of the caraway seeds if used.
- Line a baking tray with baking parchment.
- Place half tablespoons of the mixture onto the baking parchment, making sure they are well spaced out.
- Sprinkle the tops of the mixture with the remaining caraway seeds if used.
- Bake in batches at around 170 degrees Centigrade (fan oven) for 5-7 minutes, making sure they don't burn at the edges.
- When cooked and cooled, stick together in pairs with the egg white and sugar mix. Your favourite jam could be used here instead.
Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: 8 - 12 sandwiched cakes