Mini Lemon and Thyme Cakes
Ingredients
200 g butter, cubed, softened
200 g caster sugar
4 egg, beaten
200 g ground almonds
45 g plain flour
1 poppy seeds
1 lemon, zest of
0.25 tsp. baking powder
salt, as needed
40 g lemon juice
1 milk
200 g water
200 g caster sugar
2 lemon, thinly sliced
200 g icing sugar
25 ml lemon juice
5 g fresh thyme, destalked
lemon, as needed, zest of
fresh thyme, as needed
Instructions
STEP 1/8
Preheat the oven to 160ºC
Grease and lightly flour the muffin tin
Fit the Creaming beater to the machine
STEP 2/8
Add Ingredients 1 (butter, caster sugar) into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 3 for 2 minutes until light and fluffy
STEP 3/8
Add Ingredients 2 (eggs, almonds, flour, poppy seeds, lemon zest, baking powder, salt) into the Mixer bowl
Start the machine on speed Min, gradually increase speed
Mix on speed 2 for 1 minute
STEP 4/8
Add Ingredients 3 (lemon juice, milk) into the Mixer bowl
Mix on speed Min for 30 seconds until well combined
Spoon the mixture into the prepared muffin tin
Bake at 160ºC for 25-30 minutes, or until the edges are slightly golden and a skewer inserted comes out clean
Remove from the oven
Let cool in the tin for 5 minutes
Place the cakes upside down on a wire rack to cool completely
STEP 5/8
Line a plate with parchment paper
Add the first two items of Ingredients 4 (water, caster sugar) into a wide frying pan
Bring to the boil, continue to cook until the sugar has dissolved
Add the remaining Ingredients 4 (lemon slices) into the pan, spread the slices out in one layer in the syrup
Simmer for about 30-40 minutes until the lemon slices are translucent
Using a slotted spoon, remove the lemon slices and place on the prepared plate
Use some of the remaining lemon sugar syrup to drizzle over the cooled cakes
Allow the lemons to cool and dry
Set aside
Optional: To speed up the drying process, pre-heat the oven to 100ºC, transfer the lemons to a lined baking tray and dry in the oven for 1 hour, this will result in less sticky candied lemons
Optional: Sprinkle the candied lemons with some granulated sugar for added crunch
STEP 6/8
Remove the 7L bowl from the machine
Fit the Creaming beater to the machine
Add Ingredients 5 (icing sugar, lemon juice, thyme) into the 5L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 2 for about 1 minute or until smooth
Mix on speed 2 for about 1 minute or until smooth
STEP 7/8
Spoon the icing over the cooled upside-down cakes
STEP 8/8
Top with lemon zest, a slice of candied lemon and finish with a sprig of thyme
Mini Lemon and Thyme Cakes
Ingredients
200 g butter, cubed, softened
200 g caster sugar
4 egg, beaten
200 g ground almonds
45 g plain flour
1 poppy seeds
1 lemon, zest of
0.25 tsp. baking powder
salt, as needed
40 g lemon juice
1 milk
200 g water
200 g caster sugar
2 lemon, thinly sliced
200 g icing sugar
25 ml lemon juice
5 g fresh thyme, destalked
lemon, as needed, zest of
fresh thyme, as needed
Instructions
STEP 1/8
Preheat the oven to 160ºC
Grease and lightly flour the muffin tin
Fit the Creaming beater to the machine
STEP 2/8
Add Ingredients 1 (butter, caster sugar) into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 3 for 2 minutes until light and fluffy
STEP 3/8
Add Ingredients 2 (eggs, almonds, flour, poppy seeds, lemon zest, baking powder, salt) into the Mixer bowl
Start the machine on speed Min, gradually increase speed
Mix on speed 2 for 1 minute
STEP 4/8
Add Ingredients 3 (lemon juice, milk) into the Mixer bowl
Mix on speed Min for 30 seconds until well combined
Spoon the mixture into the prepared muffin tin
Bake at 160ºC for 25-30 minutes, or until the edges are slightly golden and a skewer inserted comes out clean
Remove from the oven
Let cool in the tin for 5 minutes
Place the cakes upside down on a wire rack to cool completely
STEP 5/8
Line a plate with parchment paper
Add the first two items of Ingredients 4 (water, caster sugar) into a wide frying pan
Bring to the boil, continue to cook until the sugar has dissolved
Add the remaining Ingredients 4 (lemon slices) into the pan, spread the slices out in one layer in the syrup
Simmer for about 30-40 minutes until the lemon slices are translucent
Using a slotted spoon, remove the lemon slices and place on the prepared plate
Use some of the remaining lemon sugar syrup to drizzle over the cooled cakes
Allow the lemons to cool and dry
Set aside
Optional: To speed up the drying process, pre-heat the oven to 100ºC, transfer the lemons to a lined baking tray and dry in the oven for 1 hour, this will result in less sticky candied lemons
Optional: Sprinkle the candied lemons with some granulated sugar for added crunch
STEP 6/8
Remove the 7L bowl from the machine
Fit the Creaming beater to the machine
Add Ingredients 5 (icing sugar, lemon juice, thyme) into the 5L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 2 for about 1 minute or until smooth
Mix on speed 2 for about 1 minute or until smooth
STEP 7/8
Spoon the icing over the cooled upside-down cakes
STEP 8/8
Top with lemon zest, a slice of candied lemon and finish with a sprig of thyme