Recipe: Lemon and white choc cakes
Little lemon and white chocolate cakes
Serves: 12
Ingredients:
200g white chocolate
125g unsalted butter
180g icing sugar, sifted
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons lemon juice
zest of 2 lemons
65g plain flour
¼ teaspoon salt
Method:
1. Preheat oven to 200 C and butter the cavities of a 12-hole muffin tin.
2. In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.
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Hide Ad3. Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
4. Using a spatula, gently stir in flour and salt. Don’t overmix.
5. Pour the batter into the prepared muffin tin.
6. Bake for 15 minutes.
7. Let cool in pan for 5 minutes.
8. Run a sharp knife around the sides of the cakes.
9. Place a baking sheet on top of the muffin pan and turn over.
The cakes should pop out. They should be crisp and golden on the outside with a soft gooey centre.
COOK’S TIP
Cooks tip: Top with some raspberries or forest fruits, a dollop of crème fraiche and a dusting of icing sugar and serve immediately.