These delicious little Victoria lemon daisy cakes are reminiscent of ones served at turn-of-the-century garden parties – and they’re also perfect for coffee mornings.
This recipe was created by Karen S Burns-Booth from lavender and lovage and in the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.
Method
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Preheat the oven to 180°C (160°C fan /gas mark 4). Grease and line the base of a 12-hole cake tray or muffin tray.
Top Tip:
Lining your muffin tin
We recommend you use muffin cases to line your muffin tin, however if you have run out of cases then grease the muffin cups with butter or oil before adding the mixture. To prevent sharp edges on muffins grease the cups only on the bottom and halfway up the sides so the mixture is above the grease line. If the cups are more than 3/4 full then the mixture will not have room to expand causing the top of the muffins to flatten.
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Cream the butter and sugar together until light and fluffy. Beat the eggs and gradually add them to the mixture, beating well after each addition. Sieve the flour and fold into the mixture.
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180g Butter (unsalted)
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180g Unrefined golden caster sugar
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3
Egg(s) (free range) (large)
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180g Self-raising white flour
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Divide equally between each space in the tray. Bake for 15–20 minutes in the middle of the oven until well risen and springy to the touch.
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Allow to cool for a few minutes then remove the cakes from the tray, allow to cool on a wire rack then cut in half. Fill with lemon curd.
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Mix the icing sugar together with the lemon extract, food colouring and a touch of water if needed. Then drizzle the icing over the top of the cakes. Add the sugar flowers for decoration.
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100g Icing sugar
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2 tsp Lemon extract
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1 squirt
Yellow gel food colouring
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a few
Sugar flowers
Let's Bake
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