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Mini Lemon and Thyme Cakes

Serves: 12 peopleRecipe course: DessertTotal time (min.): 55 minutesComplexity (1 to 3): 1
Mini-Lemon-and-Thyme-Cakes_620x325.jpg Mini-Lemon-and-Thyme-Cakes_620x325.jpg


Titanium Chef Baker XL KVL85.004SI


For the cakes:
200g butter, cubed and at room temp
200g caster sugar  
Zest of 1 lemon
4 eggs, beaten
200g ground almonds
45g plain flour 
1 tbsp poppy seeds
¼ tbsp baking powder           
Salt, to taste
40ml lemon juice
1 tbsp milk

For the candied lemons:
200ml water
200g caster sugar
2 lemons, thinly sliced

For the icing:
200g icing sugar                 
25ml lemon juice                  
5g fresh thyme, destalked


1 - Start by making the cakes.

2 - Preheat the oven to 160ºC, grease and lightly flour a muffin tin.

3 - Fit the creaming beater to the mixer.

4 - Add the butter and caster sugar into the mixing bowl, then attach it to the machine. Mix on speed 3 for 2 minutes until light and fluffy.

5 - Add the eggs, almonds, flour, poppy seeds, lemon zest, baking powder and salt to the bowl. Start the machine on speed Min, then gradually increase to speed 2 for 1 minute.

6 - Add the lemon juice and milk, then mix on speed Min for 30 seconds until well combined.

7 - Spoon the mixture evenly into the prepared muffin tin.

8 - Bake at 160ºC for 25-30 minutes, or until the edges are slightly golden and a skewer comes out clean.

9 - Remove the cakes from the oven and allow to cool for 5 minutes in the tin. Then remove the cakes from the tin and place them upside down on a wire rack. Allow to cool completely.

10 - To make the candied lemons, add the water and sugar into a wide frying pan. Bring to the boil and cook until the sugar is dissolved.

11 - Carefully add the lemon slices into the pan and spread the slices out in one layer in the syrup.

12 - Simmer until the lemon slices are translucent, roughly 30-40 minutes.

13 - Remove the lemon with a slotted spoon and place onto a piece of baking parchment. You can keep hold of some of the remaining lemon sugar syrup to drizzle over the cooled cakes.

14 - Allow the lemon slices to cool and dry. To speed up the drying process, preheat the oven to 100 ºC then transfer the lemons to a lined baking tray and dry in the oven for 1 hour, this will result in less sticky candied lemons.

15 - Sprinkle the candied lemons with some granulated sugar for added crunch (optional).

16 - To make the thyme icing, set up the machine the mixing bowl and creaming beater.

17 - Add the icing sugar, lemon juice, and thyme to the bowl. Mix on speed 2 for about 1 minute or until smooth.

18 - The icing should have a thick, pourable consistency (it should not run down the sides of the bowl).

19 - Spoon the icing over the cooled upside-down cakes.

20 - To decorate, top the cakes with lemon zest, a slice of candied lemon and finish with a sprig of thyme.

21 - Serve.