Monday, 30 July 2007

Little Lemon Cakes

These cute little lemon cakes were the latest offering to my work Monday Muchers. I have missed the last two Mondays, one because I was away on holiday and then last Monday I took in some madelines that I bought back from France instead.

I had to work this Saturday which meant I didn’t have my usual planning and shopping time before baking so it was a matter of using what I had available. I recently bought some mini petit fours cases and I was dying to try them out and as I hadn’t taken anything lemony into work before, these little cakes were created.

They take only a few minutes to put together as the cake is made using the ‘all in one’ method. They are topped with a subtle lemon buttercream and a dried blueberry. They are very light and surprisingly lemony considering their tiny size and the blueberry on top adds a nice little pocket of flavour when you bite into it.

I was a little worried at first that people weren’t all that happy about this weeks offering as no one seemed to be eating them. I thought that fact that they look a bit like eyeballs might have been putting people off, but it turned out they were just being polite and not wanting to be the first person to take one. It got to around noon when the first one was sampled and after that they disappeared pretty quickly.

Being bite size people happily ate 3 or 4 of these without worrying, afterall a slice of cake would be much bigger.

Little Lemon Cakes

60g self raising flour
55g butter or margarine
55g caster sugar
1 egg
Grated zest of 1 lemon
1 tbsp lemon juice

For the buttercream
50g butter or margarine
100g icing sugar
½ tbsp lemon juice
Handful of dried blueberries

Preheat the oven to 175C. Place 25 petit fours cases on a baking tray and set to one size.
Place all the cake ingredients into a mixing bowl and beat with an electric mixer until smooth and creamy.
Divide the cake batter between the paper cases using a teaspoon.
Bake for 8-10 minutes until risen and golden brown.
Transfer to a wire wrack and allow to cool.
Meanwhile, make the buttercream. Add the butter into a bowl and sift in the icing sugar. Carefully work the sugar into the butter using a butter knife or a wooden spoon.
When incorporated beat well until smooth and add the lemon juice a bit at a time, making sure it doesn’t go too runny.
When the cakes are cold, pipe or spread the buttercream over the cakes and top with a dried blueberry.

Makes 25 mini cakes.

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