I had planned on writing this post waaay earlier but, you know how it is right...you get back home after a short holiday and you don't feel like doing anything, leave alone cooking. Even if we were away for only 3 days, it kinda put me in a state of lethargy and laziness and that's the reason why I'm about a week late in doing the deed.
The short break did us both good. We stayed in a cute lil B&B in the middle of nowhere and trekked around New Forest National Park which was an absolute beauty, areas of it at least. On our way back we stopped by Winchester, walked around the magnificent cathedral and headed back before rush hour. It didn't rain at all while we were there (much to my disappointment) but the moment we were on the M25 back into London, it started pouring like crazy. After gorging on pub food for 3 days continuously, we were dying to eat something spicy, and so invariably ended up ordering chicken biryani from a fav restaurant of ours. Here are some pics we took during the break.
Ro was out drinking and dining that entire week which meant no cooking at home and I was a happy girl eating sandwiches and quick fix
meals junk. To add to the misery, the oven is still not fixed and I have started panicking slightly, especially since I have guests one after the other starting this month end.
Ok enough of complaints. Coming to this recipe...its again from the same book which had the Nanaimo bars and although I'm not that big a fan of citrussy food/ desserts, this one was not too bad, in spite of the lemon over dose. I wanted to post this on a day the sun was shining and everything was bright and yellow and lovely (which was last week), but since I'm thoroughly late in doing so, its pouring outside now and probably not the colour id associate with it. But with the hope that summery, sunshine days are not that far behind, here's kick starting the season with citrussy sweet mini lemon cakes.
Recipe halved from The Boy Who Bakes by Edd Kimber
Caster sugar- 113 gms
Lemon zest- from one lemon
Plain flour- 63 gms
Ground almonds- 50 gms
Eggs- 2, lightly beaten
Vanilla extract- 1/2 tsp (optional)
Lemon juice- from one lemon
Granulated sugar- 25 gms
Lemon juice- 2 to 3 tbsp
Icing sugar- 50 gms
Using a hand beater or free standing mixer beat together the butter, sugar and lemon zest till light and fluffy, about 5 minutes on medium speed.
Mix the vanilla extract (if using) with the eggs and add this to the creamed mix, bit by bit, beating until well combined.
In two additions tip in the flour mix, beating/ folding until just combined.
Pour into greased muffin cups until about 3/4th full and bake in an oven pre heated at 180C for about 18 to 20 minutes or till a skewer inserted into the centre comes out clean.
Take it out of the oven and let it sit on a cooling rack
While the cakes are baking, you can make the syrup and glaze.For the syrup, combine the lemon juice and sugar in a saucepan and set over medium heat.
Simmer for a few minutes, or till all the sugar has dissolved.
Remove from the heat and set aside till ready to use.
For the glaze, whisk together the lemon juice and icing sugar till you get a smooth mix. It shouldn't be too loose, nor too thick.
Once the cakes are ready, when still warm to touch, prick the cake all over, using a tooth pick or wooden skewer.
Brush generously with the lemon syrup and let the cakes stay in the muffin pan till completely cool
Then tip them onto the cooling rack, turn then upside down and spoon over the glaze, allowing it to drip down the sides.
If the cakes have a pointed dome, just slice off the top a bit for a more level surface.
If you don't want the lemon flavour to over power, reduce them drastically.
The cakes taste even better the next day with the flavours completely catch on. Also, there is no fear of the cakes drying off because the lemon syrup makes sure its always moist.