Recipe: Delicious fun lemon daisy cakes

Lemon-Daisy-Cakes-436

Method:

✦ Heat the oven to 180°C. Line a 22cm square cake tin with baking parchment.

✦ Sift the flour into a bowl and set aside. Using an electric mixer, beat the softened butter, caster sugar and lemon zest for about 3 minutes, until light and fluffy.

✦ Beat in about a fifth of the beaten egg, then reduce the speed of the mixer and add 2 tablespoons of the flour. Repeat this process until all the egg is mixed in, then gently fold in the remainder of the flour.

✦ Transfer the mixture to the prepared tin. Bake for 10 minutes, then reduce the temperature to 165°C and bake for about 30 minutes longer, until a skewer inserted in the centre comes out clean. Leave to cool in the tin for about an hour, then turn out onto a wire rack to cool completely.

✦ To make the lemon icing, sift the icing sugar into a small bowl and gradually add the lemon juice until you have a thick but spreadable mixture. Mix in a little food colouring, if you like.

✦ Turn the cake upside down, peel off the baking parchment and brush or drizzle with the lemon juice. Spread the lemon icing evenly over the surface, using a palette knife. Leave to set for 30 minutes.

✦ Now cut the slab into 4cm squares, using a sharp serrated knife. Clean and wipe the knife between cuts. You can leave the cakes as they are or place them in paper cake cases.

✦ Put the royal icing into a parchment piping bag and pipe a daisy design on each cake. Add a little yellow food colouring to the royal icing to make the flowers' centres, or use mimosa cake sprinkles.


Recipe courtesy of Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne

Makes 25

These dainty little square cakes are easy to achieve and can be made quickly in large quantities for a special occasion or a cake and bake sale.

The cake is a straightforward sponge flavoured with lemon zest and brushed with lemon juice. The slab is covered in a simple lemon icing, left to set, then divided into squares and decorated with iced daisies.

For the lemon sponge

200g self-raising flour

200g salted butter, softened

200g caster sugar

Grated zest of 2 unwaxed lemons

4 medium eggs, lightly beaten

Juice of 1½ lemons

For the lemon icing

250g icing sugar, sifted

Juice of ½ lemon

Lime-green food colouring (optional)

Royal icing to decorate

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