COOL CAKES
LEMON VERBENA CAKES WITH A STRAWBERRY HEART
Makes 6 Preparation time 25 minutes Cooking time 20-25 minutes
“Mini loaves filled with a strawberry and mint centre, topped with vanilla-infused cream, and decorated with fresh strawberries and lemon thyme.”
INGREDIENTS
For the lemon verbena cakes
• 2 sprigs of lemon verbena or 2 tsp lemon verbena extract
• 3 medium eggs, beaten
• 175g/6oz unrefined golden caster sugar (eg Billington’s)
• 175g/6oz unsalted butter, softened
• 175g/6oz self-raising flour
• 1 tsp baking powder
• 1 tbsp milk
• Zest of 1 lemon
For the secret centre
• 250g/9oz Gariguette strawberries, or others, rinsed and hulled
• 2 tsp freshly chopped mint
• Icing sugar, for dusting
For the vanilla cream
• 250ml/9fl oz whipping cream
• 50g/2oz golden unrefined icing sugar (eg Billington’s)
• 2 tsp Nielsen-Massey Pure
Vanilla Bean Paste
• 2 sprigs of lemon verbena or micro lemon thyme
. Preheat the oven to 180°C, 350°F, Gas 4. Grease 6 mini baking loaf tins measuring 9.5 x 6.8 x 4.2cm/3¾ x 2¾ x 1½in. Line the bases with non-stick baking
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