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Mini cherry and lemon drizzle cakes... - Claire Justine
Mini cherry and lemon drizzle cakes… Quick and easy. Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre. Makes 18 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 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 Method: 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. Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth. 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. 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 …