Theres just something that really appeals to me about mini versions of traditional cakes. Maybe it’s the fact that it makes me feel somewhat healthier than having an elephant sized piece of cake looking at me. And that their size justifies me eating ten of them… yeah I’m pretty sure thats it. But who am I kidding, I would eat ten pieces of elephant sized cake too.
I love a good zingy lemon cake, especially in winter when it seems to bring a taste of Summer into the otherwise gloomy months. And yes, January is the month for resolutions and being healthy, but come on… we all know you want these. And they’re mini size anyway, thats healthy!
These cakes have a tart lemon favour which is offset with a sweet piece of semi-candied lemon piece on top. Yes you need to cook them for an hour, so those of you who want a fuss free cake, you can purchase some candied lemon peel or pieces from the supermarket. This just makes the usually simple cake seem a but more fancy. So go on, have a weekend treat. I think we can all agree that life is not worth living without sugar and cake.
Ingredients – Makes 10-12 rectangle flexi-pan moulds
- 225g Butter, very soft
- 225g castor sugar
- finely grated zest of 1 lemon
- 4 Eggs, beaten – room temperature
- 225g self raising flour
- Pinch of salt
Lemon drizzle topping
- 1 1/2 lemons juice
- 85g castor sugar
Semi-Candied Lemon Pieces (can always be shop bought if you can’t find glucose)
- 100g water
- 50g castor sugar
- 10g glucose – can be found in some supermarkets and most chemists
- 1 lemon, sliced
First, place the ingredients for your semi-candied lemon pieces into a pan, apart from the lemon pieces, and boil for 2-3 minutes. Add in your lemon pieces and leave to boil for 1 hour. Cover the top with a cartouche – a piece of greaseproof paper over the surface. Once ready, take the lemon pieces out of the liquid to cool. Place them on a plastic lid or something non stick, not tissue.
Preheat the oven to 180°C. Cream your butter, sugar and lemon zest until light and fluffy. Gradually add in your eggs. Next mix in your salt and flour until combined. Spray your moulds with grease. Pipe the mix 3/4 of the way full into the moulds. Bake for 20-30 minutes until a tester comes out clean.
Whilst your cakes are baking, make your drizzle topping. Place your lemon juice and sugar into a pan and heat through until the sugar has dissolved, not letting it boil. Leave until needed.
Once your cakes come out of the oven, leave them in their moulds and prick them with a fork. Brush over the drizzle topping, using all of it. These babies will soak it all up! Once cool, tip out your cakes and place a piece of lemon on top of each to decorate.