A pretty little canape that is damn fine on the tongue too. Cute in a scaled down afternoon tea sort of way, and easy too (but shh, that’s a secret).
Photograph courtesy of Victoria Albrecht.
Recipe
Ingredients (makes approx. 20)
200g caster sugar
200g unsalted butter, plus extra for greasing
2 lemons, zest and juice
3 free-range eggs beaten
200g self raising flour, plus extra for dusting
Lemon curd
Raspberries
Icing sugar
Method:
1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
2. Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
3. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
4. Stir in the lemon juice.
5. Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
6. Leave the cake to cool for about 10 minutes. Once cooled remove from the tin.
7. Using a circular cutter about an inch across in size (if you don’t have one try using a shot glass or a champagne flute!), cut as many little circles of cake out of the sponge as you can and place on a tray.
8. Add a little splodge of lemon curd to the top of each one and place a raspberry on top. The curd acts as glue (you can also add it to the bottom to stop it sliding around on the tray.
9. Dust with icing sugar and serve.
Ingredients (makes approx. 20)
200g caster sugar
200g unsalted butter, plus extra for greasing
2 lemons, zest and juice
3 free-range eggs beaten
200g self raising flour, plus extra for dusting
Lemon curd
Raspberries
Icing sugar
Method:
1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
2. Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
3. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
4. Stir in the lemon juice.
5. Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
6. Leave the cake to cool for about 10 minutes. Once cooled remove from the tin.
7. Using a circular cutter about an inch across in size (if you don’t have one try using a shot glass or a champagne flute!), cut as many little circles of cake out of the sponge as you can and place on a tray.
8. Add a little splodge of lemon curd to the top of each one and place a raspberry on top. The curd acts as glue (you can also add it to the bottom to stop it sliding around on the tray.
9. Dust with icing sugar and serve.
