Portugal Cakes Chef John's Recipe
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| Portugal Cakes |
"A different muffin for Sunday brunch--or afternoon tea."
Ingredients :
- 1 cup white sugar
- 1 cup butter, room temperature
- 4 eggs
- 1/4 cup dry sherry
- 1 cup all-purpose flour
- 1 cup dried currants
- 1 pinch ground nutmeg
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
- Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
- Cream the sugar with the butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
- Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
- Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.
Notes :
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