These mini cakes have a delicious lemony flavour with a light, sweet and tart raspberry mascarpone cream.
One of the benefits of blogging is that you come across and get inspiration from many fellow bloggers. I have been following Astrid Field, the face behind The Sweet Rebellion, long before I began blogging. She has such great recipes and ideas.
I have been wanting to make these raspberry and lemon mini cakes for a while now, and finally got around to making these recently. Whilst these mini cakes seem like a lot of effort, it is actually quite simple – baked in a single sheet cake and the cut out of a cookie cutter.
I really loved the raspberry mascarpone cream, which looks and feels really delicate and light, but has a really intense raspberry flavour. I will definitely use it in other cakes as well. I enjoyed these so much that I decided to purchase her recipe book. It has some lovely bakes and also nice ideas for hosting your own high tea.
To add my own personalized touch to these bakes, I candied some lemons to add to the decoration. It’s a nice way to display the flavour profile of the cake in the garnish too.
RASPBERRY AND LEMON MINI CAKES
CANDIED LEMON SLICES
- 2 medium lemons
- 200g sugar
- 250ml water
- Thinly slice your lemons, into rounds. This is easiest done with a sharp serrated knife. I always use a bread knife.
- Place the water and sugar in a shallow saucepan with a wide base so that there is enough space to lay the lemon slices.
- Set to a medium heat, dissolving the sugar in the water and just letting the syrup come to a boil.
- Once the syrup begins to boil, turn onto a low heat and add the lemon slices.
- Cook the lemon slices until they are translucent. This could take anywhere from 20 minutes to 45 minutes, depending on how thinly you have sliced them.
- Once they have been candied, set them on a cooling rack to dry for a couple of hours, ideally overnight.
Recipe by adventureswithsugar.com