Step 1

Preheat the oven to 180C/160C Fan/350F.

Step 2

Grease the insides of fluted mini pans, or a bun pan, or line a bun pan with parchment paper.

Step 3

Place the butter into a bowl and whisk it until light and fluffy( I used my hand mixer).

Step 4

Add the flour, mace and baking soda and mix it in, on a low speed, until it is incorporated and the mixture is of a sandy texture.

Step 5

Add the sugar and currants and mix again until evenly distributed.

Step 6

Whisk the egg with the cream and the lemon zest.

Step 7

Pour it into the bowl with the dry mixture and beat for about one minute, if using a hand mixer, or about 5 minutes by hand. The mixture should be fully combined into a thick batter.

Step 8

Spoon the mixture, in equal portions, into 17 cases or moulds. That will be about 40g each.

Step 9

Bake in the oven for 20 minutes until the cakes have risen and coloured nicely.

Step 10

Remove the cakes from the oven and turn out onto a wire rack to cool completely.