Rose Water Currant Mini Cakes

Ingredients

• 1 lb all-purpose flour
• 1 lb granulated sugar
• 1 lb currants
• 1 lb unsalted butter
• 1 tsp rose water
• 1 cup heavy cream
• 8 large eggs, separated

Method

1. 1 Preheat oven to 350°F. Grease 12 small cake tins or ramekins.
2. 2 Cream the butter until light and fluffy. Beat in the sugar, rose water, and cream until well combined.
3. 3 Beat the egg yolks and fold them into the butter mixture. Sift the flour and fold it in gently.
4. 4 Whip the egg whites until stiff peaks form. Fold them into the batter along with the currants.
5. 5 Divide the batter evenly among the tins, filling each only halfway. Bake for 20-25 minutes until golden.