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I love lemons. I love strawberries. I love them so much so that I purposely plan my nights out to a fun tasting cocktail bar that uses fresh, colourful fruit. Once I get a scent I end up scooping out the fresh fruit and before I know it, I’ve eaten the all the fruit. Which isn’t such a bad thing because I get to enjoy my cocktail with the sweetness of the fruit left behind stewing in the alcoholic concoction.

Besides cocktails, a familiar sweet smell of lemons and strawberries is that it instantly makes me think of traditional English bakery drizzled with warm, hearty custard. Is there anything more delicious than that?

Well, the answer is… I’ll let you find out for yourself of course. So it got me thinking I wanted to try something a little more artisan so I didn’t end up with a dessert with custard. (sad face-frowning) I tried something controversial, full of flavour, colourful and spectacular of course!

Tantalising adjectives aside, I made mini mint, strawberry and lemon cakes, which I whipped up in no time. A quick bake in the oven and I found myself with fresh, summery, aromatic cakes scenting my entire flat, which also lured my neighbour’s cat to my window. So if you fancy something different and you’ve saved some tummy space, give this mini cake a whirl!

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Makes 12 approximately
Ingredients:

225 grams self-raising flour (gluten-free dessert baking flour)
1 1/2 teaspoon baking powder
120ml natural yoghurt, whipped
260 grams sugar
4 lemons, zest
4 large eggs
140 grams strawberries (8-10 medium-sized), sliced
5 grams fresh mint leaves
5 tablespoons unsalted butter, melted

Method:

Preheat the oven to 200°C. Grease a 12 cupcake tray with softened butter or margarine and set aside.

Place the sugar in a large mixing bowl and grate lemon zest into the sugar. (This captures the flavoursome lemon oils)

Add the eggs to the lemon-infused sugar and whisk until the mixture becomes pale and thick.

Mix in the whipped yoghurt and fresh mint leaves.

Sift in the flour and baking powder and fold to incorporate using a wooden spoon.

Gently mix in the sliced strawberries and finally add the melted butter and stir to create a glossy batter.

Lower the oven temperature to 180°C.

Pour the batter into the prepared cake tray and place into the oven to bake for 25 minutes.

Allow to cool and enjoy as a delicious dessert for afternoon tea.

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