zoom Martha Collison's mini lemon & rose cakes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's mini lemon & rose cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's mini lemon & rose cakes

    • Vegetarian
    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 15 minutes to 17 minutes
    • Total time: 35 minutes to 42 minutes 45 minutes

    Makes: 12

    Ingredients

    50g butter, plus extra for greasing
    100g caster sugar
    3 Waitrose British Blacktail Large Free Range Eggs
    1 tsp rose water
    100g plain flour
    ½ tsp baking powder
    Finely grated zest of 1 lemon
    Cooks’ Ingredients Rose Petals, to serve

    FOR THE ICING
    100g icing sugar
    ½ - 1 tsp rose water
    Pink food colouring
     

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary