Mini Cherry and Lemon Drizzle Cakes

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mini cherry lemon drizzle cakesBite size sweet treats. We love the addition of the cherry to the classic lemon drizzle. 

Makes 18

Preparation time: 25 minutes

Cooking time: 10-12 minutes

What You’ll Need: 

  • 50 g (2 oz) soft margarine
  • 50 g (2 oz) caster sugar
  • 75 g (3 oz) self-raising flour
  • 1 egg
  • 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

 What To Do: 

1      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. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. Meanwhile mix the lemon juice and granulated sugar together in a bowl.

4      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. 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.

Recipe from Seasonalberries.co.uk

 

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