These tiny cakes are just a mouthful really but are perfect as a sweet canape or for afternoon tea.
115g/4oz butter, softened
115g/4oz caster sugar
115g/4oz self raising flour, sifted
finely grated zest and juice of 1 lemon
1 heaped tbsp lemon curd
1 heabed tbsp creme fraiche
155g/5oz icing sugar sifted
yellow food colouring
yellow and white sugar flowers
36 mini muffin cases
Preheat the oven to Gas Mark 4/180/350 and place the muffin cases in mini muffin pans (you can cook in batches if you only have one pan). Cream together the butter and sugar until light and cream. Add the eggs one at a time, whisking after each egg is added. Fold in the flour, lemon zest, lemon curd and creme fraiche gently with a spatula. Place heaped teaspoonfuls of the cake batter in each cake case and bake for 8 - 12 minutes until the cakes are golden brown and spring back to your touch. Allow to cook on a rack. Mix together the icing sugar with a few drop of yellow food colouring and the lemon juice to make a thick icing. Spread over each cake using a knife and top with a sugar flower. Leave the icing to set before serving.
Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx