Martha Collison's mini lemon & rose cakes

1. Preheat the oven to 180°C, gas mark 4. Cut out 12 discs of baking parchment, each the same size as the bottom of the holes in a 12-hole muffin tin. Melt a knob of butter and use a pastry brush to coat the inside of each hole, then line with the prepared parchment.

2. Melt 50g butter in a small saucepan, then set aside to cool slightly. Place the sugar, eggs and rose water into a large bowl or the bowl of a stand mixer and whisk with an electric whisk for 10-15 minutes, or until tripled in volume and really pale in colour.

3. Sieve the flour and baking powder over the top of the mixture and use a balloon whisk or metal spoon to gently fold them together. Pour the melted butter around the edge of the bowl, sprinkle over the lemon zest and repeat the folding process until all the ingredients are just combined.

4. Divide the mixture between the 12 prepared holes and smooth the top with a spatula. Bake for 15-17 minutes until risen and golden on top. They should be spongy to the touch.

5. Using oven gloves, immediately invert the tray onto a cooling rack so the cakes do not get stuck in the pan. Remove the baking paper and allow to cool completely before icing.

6. Meanwhile, make the candied lemon peel. To make the icing, sieve the icing sugar into a bowl and stir in the rose water to taste, and enough water to make a thick spreadable paste. Add a tiny amount of food colouring to create a pastel pink colour (if you wish).

7. Spread the icing onto the top of each cake, pushing it right to the edges so it begins to drip down the sides. Top each cake with candied lemon peel and a few rose petals, then serve.