CookEat Recipe
Pomegranate and Lemon Mini Cakes
Small lemon and almond cakes studded with pomegranate arils and finished with a light honey glaze. Makes twelve cakes.
Method
Steps
Step 1
Allow 25 minutes preparation, 25–30 minutes baking and 30 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Line twelve 120 ml muffin wells. Bring butter and egg to room temperature; weigh the egg without shells.
Step 2
Prepare 120 g pomegranate arils with all membranes removed and blot dry. For the 60 g lemon allocation, weigh 2 g finely grated yellow zest, 28 g strained juice and 30 g paper-thin seeded lemon slices cut into quarters. Grind 35 g almonds and chop the remaining 15 g.
Step 3
Cream the butter and caster sugar for 3 minutes, then beat in the egg gradually and add the zest. Combine flour, baking powder and ground almonds. Fold this into the creamed mixture, alternating with the milk and 20 g lemon juice.
Step 4
Fold in 90 g arils. Divide among the wells, no more than three-quarters full. Distribute the remaining 30 g arils, all the lemon slice quarters and the 15 g chopped almonds over the tops.
Step 5
Bake for 25–30 minutes until golden and the middle of a cake springs back. A skewer pushed into the cake beside fruit must show no wet batter; if needed bake 3–5 minutes longer.
Step 6
Warm the honey with the remaining 8 g lemon juice just until fluid. Brush it over the warm cakes. Rest in the tin for 10 minutes, then cool on a rack for 20 minutes. Serve one cake per person.
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