These little delicious cakes are perfect for hot summer weather - but don't keep more than 2 days in it ... real problem? Normally not ;)
For 12 mini cakes you need the following ingredients:
For the cakes:
For the cream:
5 tsp lemon curd
2 tsp milk
How to make them:
Pre-heat the oven to 180 degrees and prepare the muffin tray with the paper cups (or any other item you are using).
Wash and drain fresh berries or defrost and drain frozen berries thoroughly. Keep some berries aside for decorative purposes.
Now for the cake dough, melt the butter and beat the eggs together with the sugar until foamy and lightening in colour.
Mix the flour with the almonds and add the butter, stirring well, and finally the egg-sugar mixture and make sure the dough is smooth and shiny.
Carefully fold in the berries and distribute into your muffin cups.
Bake for about 15-20 minutes until golden brown and set. Leave to cool for at least 45 minutes before adding the cream.
Whisk together the mascarpone and milk and fold in the lemon curd - I quite like to see the two-coloured effect and taste, but you can make it a homogeneous cream, if you prefer.
Once the cakes have cooled down, spoon the cream mix on each mini cake, decorate with some berries and voila - your treat is ready to be eaten for breakfast, elevenses, tea time, afternoon tea, .....