Lemon & Poppy Seed Mini Cake Sandwiches

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Difficulty
easy
Serves
12 people
Meal course
Baking
Posted by
Posted on
4 oz
Stork
4 oz
Caster sugar
1 tsp
Vanilla extract
2 medium
Eggs
4 oz
Self-raising flour
1 whole
Lemon - Juice & zest
1/2 oz
Poppy seeds
2 oz
Butter
2 oz
Mascarpone
10 oz
Icing sugar
1 whole
Lime - zest
Lemon & Poppy Seed Mini Cake Sandwiches
  1. Set the oven to 180’C
  2. Whisk the sugar and stork together until pale and fluffy
  3. Add the vanilla essence, lemon rind and lemon juice and whisk the eggs in 1 at a time. Fold in the flour, lemon rind and the poppy seeds
  4. Divide the mixture up into lined and well-greased muffin tins. Bake in the oven for 15 minutes, until you can see the cake has come away from the tin and the top is golden
  5. To make the icing, whisk all the ingredients together until smooth and creamy
  6. Once your cakes have completely cooled, cut them in half and fill the middle with the icing. Using a pallet knife, spread the icing on the top of the cake and decorate with any chosen ingredients.

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