Is it spring yet?
I hope so. Walking around our neighbourhood I’ve noticed the cafe’s and restaurants have brought out the tables and chairs. Coffee can now be consumed out in the sun with a fleece blanket wrapped around your shoulders (provided by the cafe of course. Imagine having to carry your own blanket around when going for your daily caffeine shot). Spring flowers are bursting into view and I no longer need my mittens and hat when I cycle around Berlin.
In celebration of the marvellous event that is the start of spring (whether this weather lasts or not is beside the point. Once something has started it needs to continue in some shape or form. It’s called momentum) I decided to try something new. At least something new to me. In all my years of baking and adventurous food tasting I have never had a lemon cake (shock horror!!!). Not that you need to be adventurous to taste lemon cake. I don’t know why I never tasted this fresh and light cake. What was holding me back? I’m glad to report that whatever it was is now gone. I LOVE lemon cake. Or in today’s case, mini lemon cakes.
Mini Lemon Cakes
(makes 12)
150g soft butter
150g sugar
3eggs
150g flour
2 tsp baking powder
juice of 1 lemon
for the garnish:
250ml water
220g sugar
zest of one lemon
2 tbsp sugar
powdered sugar
Method:
1. Preheat the oven to 180 degrees C.
2. In a standmixer (use the paddle) cream the butter and sugar until light and fluffy. You can also use a handmixer for this.
3. Add the eggs and mix well.
4. Add the flour and baking powder bit by bit and mix.
5. Pour the batter into 12 mini moulds or use cupcake cases in a muffin tin.
6. Bake for about 20 minutes (or until a toothpick or skewer comes out clean) and then let cool on a wire rack for 5-10 minutes.
7. Using a toothpick or skewer, poke several holes in the tops of the cakes. Pour 2 tsp of lemon juice over every cake and let the cake soak up the juice.
To make the sugared zest garnish:
In a saucepan, combine sugar and water. Bring to the boil. Add the zest and simmer until the zest starts to become translucent (3-5 minutes for very thin zest). In a freezer bag, put the 2 tbsp of sugar. Remove the zest from the saucepan with a slotted spoon and put it in the freezer bag. Close the bag and shake to cover the zest with sugar. Let cool further on baking paper.
Decorate the completely cooled cakes with powdered sugar and sugared lemon zest.
(These can be kept in an airtight container for up to 2 days. However, because the lemon juice was added after baking the cakes can get sticky and wet. They shouldn’t become soggy though.)
