These are gorgeously moist cakes. I love making them in a variety of shapes and sizes which look gorgeous for a smart afternoon tea. They are lovely summery, light cakes and I have just simply garnished them with edible flowers from the garden.
(Makes approx. 10 depending on the size of your cake papers or tins)
This recipe can be made as a full cake in a 9” tin. Bake for an hour if doing a whole cake.
230g caster sugar
4 large eggs
200g ground almonds
2 teaspoons baking powder (make sure it is gluten free)
Zest and juice a lemon (saving 3 tablespoons for the icing)
A couple of sprigs of mint, chopped
For the Icing:
3 tablespoons lemon juice
100g icing sugar
Heat oven to 160C/140C fan/gas 3.
- Line up mini cake papers or mini loaf boxes on a baking tray
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time and mix thoroughly.
- Once the mixture is combined, add all the dry ingredients and the mint, zest and juice after you have measured off 3 tablespoons for the glaze.
- Transfer the mixture to the cake papers or mini loaf boxes, spread evenly, then cook for about 30mins (depending on the size of your cake papers) or until a skewer inserted into the centre of the cake comes out clean.
- To make the icing, mix the icing sugar with the lemon juice until the lumps have disappeared.
- Drizzle the lemon glaze over the top of the cake and garnish with some mint flowers or leaves or any other edible flowers you have.