Mini lemon & rose cakes

Name: Mini lemon & rose cakes
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 12
Ingredients: 50 g butter, plus extra for greasing; 100 g caster sugar; 3 British Blacktail Free Range Large Eggs; 1 tsp rose water; 100 g plain flour; ½ tsp baking powder; 1 unwaxed lemon, finely grated zest; Cooks’ Ingredients Rose Petals, to serve

Martha Collison's elegant mini cakes are delicate with a light texture. Have a go at candying your own lemon peel too, for a beautiful finishing touch.

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Vegetarian

Makes12
CourseCake
Prepare25 mins
Cook17 mins
Total time42 mins

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Ingredients

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

For the icing

100g icing sugar
1 tsp rose water
Pink food colouring

Method

Preheat the oven to 180°C, gas mark 4. Cut out 12 discs of baking parchment, the same size as the bottom of the holes in a 12-hole muffin tin. Melt a knob of butter and, using a pastry brush, coat the inside of each hole, then line with the prepared parchment.
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, then whisk with an electric whisk for 10-15 minutes, or until tripled in volume and pale in colour.
Sieve the flour and baking powder over the top of the mixture and gently fold together, using a balloon whisk or metal spoon, Pour the melted butter around the edge of the bowl, then sprinkle over the lemon zest and repeat the folding process until all the ingredients are just combined.
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.
Using oven gloves, immediately invert the tray onto a cooling rack so the cakes don’t get stuck in the pan. Remove the baking parchment and allow to cool completely before icing.
Meanwhile, if using, make the candied lemon peel. For the icing, sieve the icing sugar into a bowl and stir in the rose water to taste, with enough water to make a thick spreadable paste. Add a tiny amount of food colouring to create a pastel pink colour, if liked.
Spread the icing on 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 (if using) and a few rose petals, then serve.

Cook’s tip

Floral flavours are on trend, but also strike fear into home bakers as, if added with a heavy hand, they can taste soapy and overpowering. The trick is to use a proper measuring spoon, rather than just a teaspoon, so you can be sure you’re adding the correct amount. Start with just a little, as you can always add more.