Mini Cherry And Lemon Drizzle Cakes: (How To Make). Hello friends. Do you fancy making some of these mini cakes? Great for afternoon tea.
Also quick and easy to make too. What’s not to love?
Mini Cherry And Lemon Drizzle Cakes: How To Make:
Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.
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 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
1.) Firstly, preheat the oven to 180ºC/350ºF/Gas Mark 4. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.
2.) Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.
3.) Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each.
4.) Bake for 10-12 minutes until the cakes are lightly risen and golden brown.
5.) Meanwhile mix the lemon juice and granulated sugar together in a bowl.
6.) 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.
7.) 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.
Serve warm or cold.
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