Lemon Lime Mini Cakes
October 5, 2006
Well, obviously I can't be trusted! I said a few days ago that I was done with citrus for a while and there I go again! I was reading one of my favorite blogs, What's the recipe today, Jim?, and there it was in plain view: a decadent looking Iced Lemon Curd Layer Cake from Delia Smith. Instead of making one cake, I poured the batter in muffin tins. I also adapted the recipe by replacing the lemon curd for lime curd. I did a simple cream cheese frosting instead of a glaze and pipe more lime curd on top. I basically only kept the main body of the recipe, the cake. It has a nice light crumb .
ICED LEMON CURD LAYER MINI CAKES, adapted from Delia Smith,
Makes 12 mini cakes
6 oz (175 g) butter at room temperature
6 oz (175 g) sugar
grated zest 1 lemon
2 tablespoons lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
3 large eggs, beaten
For the lime curd:
grated zest and juice of 2 limes
3 oz (75 g) caster sugar
2 large eggs
2 oz (50 g) unsalted butter
Cream cheese frosting:
8 oz cream cheese
2 oz butter
1 cup powdered sugar
juice of 1/2 lime
Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the muffin tins and bake them on the centre shelf of the oven for about 35 min.
While the cakes are cooking, make the lemon curd.Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar.Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. Remove 2 Tb. to decorate.
When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack.When they are cold, cut a hole in the center of each mini cake, fill with lime curd and put the lid back on.
For the frosting:
Cream the cream cheese and butter, then add the powdered sugar and juice.
Frost the mini cakes with it and pour the remaining 2 Tb. of lime curd in a pastry bag fitted with a small tip, drizzle or swiggle over the frosting.