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Craving an XXL lemon fix? Here’s your dessert!

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Winter is here!

Temperatures continue to struggle and spring still seems a long way off. For a quick pick-me-up, we recommend heading to the kitchen and preparing some of our delicious Mini Lemon Cakes. One bite will send your thoughts to a warmer place and hopefully have you dreaming of the summer. So, what are you waiting for — add some sunshine to your plate!

You’ll need:

  • 3 lemons
  • 9 oz sugar
  • 2½ oz butter
  • 3 eggs
  • 4 oz melted white chocolate
  • 4 oz melted butter
  • 3¼ oz flour
  • 2 oz icing sugar
  • 4 egg yolks
  • 4 eggs
  • 1 tsp lemon zest

Here’s how:

  • First squeeze the lemons over a pot and stir in the sugar, butter, and eggs using a whisk while the heat is on. Keep stirring until the lemon juice thickens to a creamy consistency. Take the pot off the heat.
  • Now use an electric whisk to stir the chocolate with the melted butter, flour, icing sugar, egg yolk, and the rest of the eggs in a bowl. You should create a smooth batter mixture.
  • Next, add the lemon cream mixture from the pot to the batter and grate lemon on top. Now carefully stir everything one more time with the electric whisk.
  • For the next step, spoon the lemon batter into a greased muffin pan. Don’t fill the molds right to the top though, as the cakes will rise in the oven.
  • Bake your bite-sized delights in a convection oven set to 320°F for 14 minutes.

Serving tip: Place the cooled cakes on a dessert plate and decorate them with whipped cream, some mint leaves, and fresh berries.

Does tasting our wonderful Mini Lemon Cakes have you thinking of a balmy tropical island somewhere in the Caribbean? If not, we at least hope they’ll get you in the mood for better weather ahead!

Photo: scrumdiddlyumptious

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