All images / Mike Ahern
Brit Decor: Bakes/ Mini Lemon & Poppy Seed Cakes
I was recently inspired by an episode of the BBC's #GBBO (it's difficult not to be, right?) where a contestant made some scrumptious-looking doughnuts filled with lemon and poppy seed custard. This reminded me of one of my all-time favourite muffins in the same flavour, so I immediately began yearning for the refreshing taste of the lemon flavouring combined with the delicate crunch of the tiny poppy seeds...
On my to-do list for some time has been mini-cakes, and prior to today's bake I had never made these cheery and rather cute little miniatures before. Asides from the lemon zest, I wanted to add some silky smooth texture complete with frosting to contrast with the fine crunch of the seeds, I also like the pale primrose yellow colour too, but that's just me.
In the end, these cakes are just the right size for two to share, which only adds to their charm - so grab someone special and enjoy these bakes!
In the end, these cakes are just the right size for two to share, which only adds to their charm - so grab someone special and enjoy these bakes!
Ingredients:
220g caster sugar
270g self-raising flour
220g unsalted butter (softened)
1 lemon
20g poppy seeds
4 eggs
2 tsp baking powder
4 tsp milk
For the Frosting:
2 tsp lemon juice
150g unsalted butter (softened)
200g icing sugar
Yellow food colouring
1 lemon
270g self-raising flour
220g unsalted butter (softened)
1 lemon
20g poppy seeds
4 eggs
2 tsp baking powder
4 tsp milk
For the Frosting:
2 tsp lemon juice
150g unsalted butter (softened)
200g icing sugar
Yellow food colouring
1 lemon
You'll need:
Baking tray (30 x 23cm)
9cm circle cake ring (or whichever size you prefer)
How to make:
Preheat the oven to around 180oc, line and grease the baking tray. Grate one of the lemons and place the zest in a mixing bowl before adding all of the other ingredients. Using an electric mixer, blend together until silky smooth. Scoop the mixture into the baking tray and level off. Place in the oven for around 25-30 minutes until the bake is golden brown on top. Once the cake has cooled, remove from the tin and then use the cake ring to cut out your circles.
For the frosting, place the softened butter and icing sugar in a bowl and mix until smooth, add in the lemon juice and colouring until these are mixed in too. Frost your cakes accordingly and finally, grate the second lemon and sprinkle the zest over your cakes.
Preheat the oven to around 180oc, line and grease the baking tray. Grate one of the lemons and place the zest in a mixing bowl before adding all of the other ingredients. Using an electric mixer, blend together until silky smooth. Scoop the mixture into the baking tray and level off. Place in the oven for around 25-30 minutes until the bake is golden brown on top. Once the cake has cooled, remove from the tin and then use the cake ring to cut out your circles.
For the frosting, place the softened butter and icing sugar in a bowl and mix until smooth, add in the lemon juice and colouring until these are mixed in too. Frost your cakes accordingly and finally, grate the second lemon and sprinkle the zest over your cakes.
