Food. Fashion. Fitness.

Friday, 24 August 2012

Mini cherry and lemon drizzle cakes...


Mini cherry and lemon drizzle cakes...

Quick and easy.

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.


Makes 18
Preparation time: 25 minutes
Cooking time: 10-12 minutes


What you need:
  • 50 g (2 oz) soft margarine
  • 50 g (2 oz) caster sugar
  • 75 g (3 oz) self-raising flour
  • 1 egg
  • 1 lemon, grated rind and juice
  • 18 British cherries, about 125 g (4½ oz) in total, stalks and stones removed
  • 75 g (3 oz) granulated sugar

Method:
  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.
  3. Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.
  4. Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. 
  5. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. 
  6. Meanwhile mix the lemon juice and granulated sugar together in a bowl.
  7. Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with non-stick baking paper. 
  8. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. 
  9. Serve warm or cold.

Guest Post Credits-  Seasonal Berries



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