Lemon butterfly cakesby Jennifer Kirk |
| Preperation time: 20 mins Cooking time: 20 mins Serves: 9 |
| Recipe Ingredients |
| 175g butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour, sifted; zest of 1 lemon; 250g mascarpone; 2 tbsp icing sugar, plus extra for dusting; 6 tbsp lemon curd. Makes 18 cakes. |
| Recipe Method |
| Line bun tins with 18 paper cases and preheat
the oven to 180c/ gas 4. Beat together the butter and sugar until fluffy. Beat the eggs in a jug and gradually add to the mixture, beating after each addition. Fold in sieved flour, and if needed, add a little water. Fold in the lemon zest. Divide the mixture between the paper cases. Bake for 20 minutes until they have risen and are golden. Leave to cool on a wire rack. When cold, cut off the tops and set aside. Put the mascarpone and 2 tbsps of icing sugar in a bowl and beat together. Put a teaspoon of the mascarpone filling and a teaspoon of lemon curd on each cake. Cut the tops in half and stick into the mixture in the form of butterfly wings. Dust cakes with icing sugar. |
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