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Cinnamon Oysters

Cinnamon Oysters
​

These old fashioned little sponge cakes were invented by a Mrs Brown from Dunedin and first featured in a 1951 League of Mothers Cookery Book, New Zealand.
Picture

Ingredients

To prepare tins:
Butter to grease tins
1 Tbsp flour
1 Tbsp sugar
​
Cake ingredients:
2 eggs (at room temperature)
3 Tbsp caster sugar
2 tsp golden syrup
½ cup flour * ‘scant cup’ or 60g
1 tsp cinnamon
 sp baking soda
1 tsp ground ginger

Filling:
150ml cream, whipped    ​

Method

Step 1
Preheat oven to 180ºC. Lightly grease a tray of 12 patty tins with butter, sift the flour and sugar over the tin.  Turn tin upside down over the sink and tap it to remove the excess.

Step 2 
Using an electric beater and a warm bowl; beat the two eggs, adding the sugar gradually until the mixture is light and fluffy.  Add the golden syrup and keep beating for at least 5 minutes until the mixture is very thick.

Step 3
Sift the dry ingredients onto the egg mixture, fold them in gently (by hand) using the beaters or a whisk, turning the bowl as you go.

Step 4
Spoon the sponge mixture into prepared tins and bake for 8–10 minutes.

Step 5
Remove tray from the oven and leave on the oven top to cool for a few minutes until the mixture shrinks away from the tins a little. Cool.

Step 5
Remove from tins, use a small serrated knife to cut a slit into the side of each cake then add a teaspoon of whipped cream to each cake. Dust with icing sugar and serve.


 
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​Ready in: 25 minutes  |  Cooking time: 8–10 minutes 
Makes:
12 small cakes

Credit:  Mrs Brown, Dunedin (first featured in a 1951 League of Mothers Cookery Book).

​Photography: Tracey Sunderland
​
​Tip:  These little sponge cakes can be frozen successfully – cream and all. 

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact