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- 130g plain flour
- 140g caster sugar
- 1 1/2 tsp baking powder
- 40g softened salted , plus extra for greasing pan
- Zest of one lemon
- 120ml whole milk
- 1 egg
- 300g sugar
- 80g salted
- 20ml whole milk
- 30ml lemon juice
- 2 tbsp lemon curd
- 300g white fondant sugar paste
- 50g pale yellow fondant sugar paste
How to make Lemon drop afternoon tea cake
1) Put the flour, sugar, baking powder,and zest into a mixing bowl and mix to an even sandy consistency. Measure out the milk in a jug, add the egg and well.
2) Drizzle the milk/egg into the flour whilst mixing, to form a smooth batter/mixture. Grease two 10cm non-stick baking tins and preheat the oven to 170C/Gas 3.
3) Divide the batter evenly until approximately 3/5ths of the tin is filled. Bake for 20-30 minutes until the top bounces back to the touch. Remove the cakes from the tins and cool on a wire rack.
4) In the meantime, make theby mixing all the ingredients together for several minutes until light and fluffy. It is hard to over mix , so just keep going until it is really pale and fluffy. Add more milk/lemon juice or sugar to change the consistency if necessary; you should aim for something that holds its shape without being too stiff.
5) When the cakes are cooled, evenlythe top off each then divide each cake into two , using either a large knife and a good eye, or a cake leveller. Fill with some of the on one side and a thin layer of lemon curd on the other and stack two layers together to make two miniature cakes.
6) Cover each miniature cake with a very thin layer ofcalled a 'crumb coating'. Place in the fridge for fifteen minutes while you prepare the white fondant sugar paste.
7) Roll out the white fondanton an icing-sugared surface until approx 5mm thick. Remove the cakes from the fridge and lay the over the top of the first cake, moving around the sides to smooth down the folds of excess by 'cupping and lifting' the paste.
8) When complete, cut off the excess and cover the other cake in the same way. Cut daisy petals from the pale yellow sugar paste and flower centres from some spare white paste and fix to the cake with a little water. Serve for afternoon tea.
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