Preheat oven to moderate 180oC.
Line two 12 cup, deep patty tins with paper patty cases.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence and juice, beat until combined.
Transfer the mixture to a large mixing
Using a metal spoon, fold in the
sifted flour alternately with milk.
Stir until just combined and the
mixture is almost smooth. Spoon level tablespoonful of mixture into
prepared patty cases. Bake 10 to 15 minutes or until golden. Leave in
tins 5 minutes before placing on wire rack to cool.
Line tins again with patty cases;
repeat the cooking procedure with the remaining mixture. When patty
cakes are cold, cut out a small circle from the top of each one, cutting
down to a depth of about 2cm to allow for the filling.
Spoon 1/2 teaspoon jam into each patty
cake, top with 1 teaspoon cream.
Place small circle of cake on top.
Dust with sifted icing sugar.