These are my Nana Wakefield’s amazing kiss cakes and they are the absolute best!
She reckons you have to kiss both sides before you eat them, but I’ll let you decide — think mini sponge cake just for you.
Makes 10 - 15
110 g butter
2 tbsp. boiling water
2 SPCA Blue Tick eggs
1 cup flour
1 tsp baking powder
raspberry jam to serve
icing sugar to serve
Preheat the oven to 180°C. Grease a baking tray.
Cream the butter and sugar with the boiling water. Add the eggs, then fold in sifted flour and baking powder.
Place teaspoons of mix on the baking tray, allowing room for them to spread slightly.
Bake for about 10 minutes, or until golden brown.
When the cakes are cool, join with raspberry jam and sprinkle with icing sugar.
VARIATIONS FOR CHEESECAKES
Line the bottom of greased muffin tins or paper cases with small round of pastry and add 1 tsp. of raspberry jam. Top with a dessertspoon of kiss cake mixture and put a small twirl of pastry on top. Bake at 200 °C for 20-25 minutes , or until golden brown.
VARIATIONS FOR PINK CAKES
Add 3 tsp of mixed spice or cinnamon to the kiss cake mixture. Spoon into greased muffin tins or paper cases and bake at 180°C for 25 minutes, or until golden brown. When cool, ice with pink icing.
Sharyn Casey has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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