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Regency Queen Cakes for Jane Austen's Afternoon Tea Party

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“A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer!”
24-30 Queen Cakes

Ingredients Nutrition


  1. Pre-heat oven to 190C/374F/gas mark 5.
  2. Sift the flour and mace together.
  3. Beat the eggs.
  4. Melt the butter and allow to cool slightly.
  5. Beat the eggs, rose water and melted butter together.
  6. Make a well in the centre of the flour mixture.
  7. Add the liquid mixture and mix thoroughly.
  8. Add the currants, sugar and the ground almonds and mix well.
  9. Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
  10. Bake for 15 to 25 minutes, until well risen, firm and golden brown.
  11. You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
  12. Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!

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