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Mini Lemon and Thyme Drizzle Cakes

Miniature lemon cakes filled with homemade curd and mascarpone cream, topped with thyme syrup and candied lemon slices.

BakingVegetarianDessertLemonTea Party
Estimated Nutrition
Calories
511.7
kcal / serving
6140.5 kcal total
Carbs
51.8g
per serving
622.1 g total
Fat
32.1g
per serving
385.4 g total
Protein
5.1g
per serving
61.2 g total
Cook Time
45
minutes
Serves
12
mini cakes
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
175
g
Caster Sugar
For curd
1
tsp
Cornflour
175
g
Caster Sugar
For sponge
1.5
tsp
Baking Powder
100
g
Caster Sugar
For syrup
35
g
Caster Sugar
For topping
50
g
Icing Sugar
Dairy
2
piece
Eggs
Free-range
110
g
Unsalted Butter
For curd
3
piece
Eggs
Medium free-range
50
g
Unsalted Butter
Softened for filling
100
g
Mascarpone Cheese
100
ml
Double Cream
Whipped
Fruits
2
piece
Lemon
Unwaxed, zest and juice
0.5
piece
Lemon
Zest only
1.5
piece
Lemon
Zest and juice for syrup
1
piece
Lemon
Zest for topping
GrainsCereals
175
g
Plain Flour
NutsSeeds
1
pinch
Salt
1
tbsp
Lemon Thyme
Leaves finely chopped
1
bunch
Lemon Thyme
Sprigs for syrup
1
piece
Thyme Leaves
For decoration
OilsFats
175
g
Baking Spread
Other
1
piece
Cake Release Spray
Or butter for greasing
12
piece
Candied Lemon Slices

Method

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