Paisley Almond Cakes

Recipes from Scotland by F. Marian McNeill (seventh edition, 1965)

  • 2 ounces cornflour
  • 2 ounces rice flour
  • 1 teaspoon baking powder
  • 3 ounces soft butter
  • 3 ounces castor sugar
  • 1 1/2 ounces ground almonds
  • 2 eggs


Grease a dozen patty-pans (or small muffin cups).  Heat the oven to 375F.

Sift the flours and baking powder together.  Beat the eggs.  Cream the butter and sugar, then beat in the eggs and flours alternately.  When white and creamy, stir in the ground almonds lightly.  Half fill the tins and bake at 375F for 10 to 15 minutes.  Turn out and cool on a wire rack.