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    Iced Lemon Thyme Fairy Cakes

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    Iced Lemon Thyme Fairy Cakes

    • Preparation time: 15 minutes
    • Cooking time: 12-15 minutes, plus cooling
    • Total time: 28-30 minutes, plus cooling 30 minutes

    Makes: 12 cakes


    • Cake mixture
    • 115g caster sugar
    • 2 tbsp fresh lemon thyme leaves
    • 115g very soft butter
    • 1 lemon, juiced and zest finely grated
    • 2 large eggs, lightly beaten
    • 170g self-raising flour, sifted
    • Pinch of salt
    • Garnish
    • Sprigs of thyme flowers or silver balls
    • Icing
    • 1 lemon
    • 140g icing sugar


    1. Preheat the oven to 200°C/gas mark 6. Sit 12 paper cake cups in a muffin tray.
    2. Put the sugar and lemon thyme in a food processor and whizz until finely chopped. Add the butter and lemon zest and process until fluffy, then continue processing while you slowly pour in the eggs. Mix in 1 tbsp of lemon juice, the flour and salt.
    3. Divide the mixture between the cake cups. Bake at the top of the oven for 12-15 minutes or until well risen and golden. Test by lightly pressing the cakes with your fingers - the sponge should bounce back.
    4. A few minutes before the cakes are ready, stir enough lemon juice into the icing sugar to form a thick icing. When the cakes are baked, transfer to a wire rack and put a blob of icing in the centre of each. This will spread across the cake. Decorate with thyme sprigs or silver balls and eat as soon as the cakes are cool.

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