Portugal Cakes So Tasty

Cook and World

Thursday, September 4, 2014

Portugal Cakes

"A extraordinary 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-reason flour
1 cup dried currants
1 pinch floor nutmeg

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 375 ranges C (one hundred ninety stages 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 crushed egg yolks and sherry. Gently fold inside the crushed egg whites.
Sift the flour with the nutmeg and gently stir into the egg mixture till easy. Stir inside 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 mins.

Notes :

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