The Duke of Glasgow Cross Cakes
Transport your taste buds to a world of elegance with The Duke of Glasgow Cross Cakes, a delightful Scottish-inspired treat perfect for any occasion. These buttery cakes combine the tender crumb of all-purpose flour with the subtle grit of semolina, creating a uniquely textured base infused with bright citrus notes from fresh lemon and orange zest. Topped with a luscious almond glaze drizzled in a signature cross pattern and crowned with slivered almonds, these little cakes are as beautiful as they are delicious. With a quick prep time of just 20 minutes and a charming presentation, they’re ideal for serving at tea parties or as a sweet ending to any meal. Pair them with your favorite cup of tea for a bite-sized indulgence that’s simply irresistible.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 150 grams granulated sugar
- 300 grams all-purpose flour
- 50 grams fine semolina or cornmeal
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons milk
- 120 grams powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons water
- 30 grams slivered almonds
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cavity muffin tin with paper liners or lightly grease each cavity.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Sift together the all-purpose flour, semolina, and baking powder in another bowl, and gradually add this mixture to the creamed butter and sugar. Mix until crumbly.
Stir in the lemon zest, orange zest, and milk until the dough comes together as a soft, pliable mixture.
Divide the dough evenly among the muffin tin cavities, pressing it down gently with your fingers to create a smooth surface.
Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and firm to the touch. Remove from the oven and allow them to cool completely in the tin.
While the cakes are cooling, prepare the almond glaze. In a small mixing bowl, whisk together the powdered sugar, almond extract, and water until smooth and thick but pourable.
Once the cakes are cooled, drizzle the glaze over each cake in a cross-shaped pattern. Sprinkle a few slivered almonds on top of each cake while the glaze is still wet.
Allow the glaze to set for about 10 minutes before serving. These cakes are best enjoyed with a cup of tea!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 22.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
