Small Cakes Recipe


Difficulty LevelMediumHealth IndexJust Enjoy
Interest Group


For raisin cakes
 Butter125 Gram
 Raisins150 Milliliter (1 1/2 Deciliter)
 Icing sugar200 Milliliter (2 Deciliter)
 Plain flour200 Milliliter (2 Deciliter)
 Brandy3 Tablespoon
For freemasons
 Marzipan350 Gram
 Plain flour2 Tablespoon
 Egg whites2
 Water1 Cup (16 tbs)
 Lemon rind1 Teaspoon
 Almonds35 Gram, flaked (1 Bag)
 Jam4 Ounce (4 Heaped Tablespoon)
 Icing sugar3 Tablespoon
 Rice paper1
For caraway seed cakes
 Butter200 Gram
 Single cream1 Tablespoon
 Orange rind1 Tablespoon, grated
 Plain flour200 Gram (4 Deciliter)
 Orange juice2 Tablespoon, freshly squeezed

Nutrition Facts

Serving size

Calories 952 Calories from Fat 368

% Daily Value*

Total Fat 42 g64.7%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 141.5 mg

Sodium 41.8 mg1.7%

Total Carbohydrates 134 g44.5%

Dietary Fiber 2.9 g11.8%

Sugars 75.2 g

Protein 11 g22%

Vitamin A 22.1% Vitamin C 11.5%

Calcium 16.3% Iron 5.8%

*Based on a 2000 Calorie diet


1) Chop raisins coarsely.
2) Preheat oven moderately to 200 degrees C.

1) Prepare raisin cakes: Place raisins in alcohol.
2) In a bowl add butter and icing sugar. Beat the mixture lightly and add eggs one at a time.
3) Sift flour mixture over it and mix thoroughly.
4) Sift flour over it and mix thoroughly before adding the raisins with or without the brandy.
5) Take out the loose dough onto baking sheets covered with baking paper. Keep distance between each cake.
6) Place in oven and bake for 8-10 minutes.
7) Take out the cake with a sharp knife.
8) Reserve in covered tin.
9) Prepare freemasons: Using a food mixer grate or grind marzipan.
10) Mix grated lemon rind and flour to the blender and blend until done.
11) Keep aside little egg white and add the rest to the mixture. Blend until done.
12) Put a rice paper over baking sheet and cover.
13) Spread the mixture evenly with a palette knife. Adjust the edges.
14) Baste egg white onto it and cut into 8 or 16 triangles.
15) Using a teaspoon push cakes away from each other.
16) Make mark into each cake and spoon in the jam into it.
17) Sprinkle flaked almonds over it.
18) Bake until golden.
19) Prepare caraway seed cakes: In a bowl add flour and rub butter into it.
20) Add remaining ingredients.
21) Quickly form dough and keep in the fridge for at least 30 minutes.
22) Roll out pastry, not too thin, and cut into desired shapes with pastry cutters.
23) Arrange cakes on a baking sheet covered with baking paper.
24) Baste with water and sprinkle coarse sugar and caraway seeds mixture.
25) Bake at 225 degrees until cakes are lightly golden.

26) Serve warm or cold.