Despite their regal name, Windsor cakes are quite modest cup cakes; they don't look particularly elegant, but they are pretty in their own right, and would fit well as a part of an afternoon tea. They have a coarse texture, and the pale cracked surface that forms when baking almost gives them the appearance of meringues.
Makes: 12 Kcals/serving: 136 (based on the brands I used) Cooking Time: 20 mins Temperature: 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas
75g ground arrowroot 75g cornflour
75g plain flour 75g ground rice 75g xylitol sugar sweetener, (you can always use caster sugar)
1. Mix the arrowroot, cornflour, plain flour, and ground rice together.
2. Cream the butter with the sugar.
3. Beat the eggs into the butter one at a time.
4. Fold into the flour mixture.
5. Spoon the mixture into cup cake cases and bake in a pre-heated oven.
I really have no idea about the history behind Windsor cakes. Presumably they were made in honour of the Windsor family, but I have been unable to find any reference to them. I thought I found this recipe in an old Be-Ro booklet quite a while ago, but now I can't even find it in that. Did it ever exist? Did I just make it up? Who knows?