Lemon and Lime Cakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 100 g self-raising flour
- • 100 g reduced-fat spread
- • 50 g white granulated sweetener
- • 50 g caster sugar
- • 1/2 tsp baking powder
- • 2 medium eggs
- • zest of 1 lemon, finely grated
- • zest of 1 lime, finely grated
- • 50 g reduced-fat cream cheese
- • 1 tsp icing sugar
- • zest of 1/2 lemon, finely grated
- • zest of 1/2 lime, finely grated
Preparation Steps
Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs, lemon zest, and lime zest in a large mixing bowl.
Beat for 1-2 minutes with an electric whisk — until the whisk leaves a ribbon trail in the mixture (you can use a wooden spoon, but it will take a bit more effort).
Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. To check if they're cooked, inset a knife inserted into the centre of the cakes — it should come out clean.
Place the cakes on a cooling rack and leave to cool completely.
While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely — until smooth.
Place a small amount on top of each cake, and spread into a small swirl in the centre. Sprinkle a little lemon and lime zest over the topping to decorate.