Mini Lemon and Thyme Drizzle Cakes
Miniature lemon cakes filled with homemade curd and mascarpone cream, topped with thyme syrup and candied lemon slices.
Estimated Nutrition
Calories
511.7
kcal / serving
6140.5 kcal total
Carbs
51.8g
per serving
622.1 g total
Fat
32.1g
per serving
385.4 g total
Protein
5.1g
per serving
61.2 g total
Cook Time
45
minutes
Serves
12
mini cakes
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
175
g
Caster Sugar
For curd
1
tsp
175
g
Caster Sugar
For sponge
1.5
tsp
100
g
Caster Sugar
For syrup
35
g
Caster Sugar
For topping
50
g
Dairy
2
piece
Egg
Free-range
110
g
Unsalted Butter
For curd
50
g
Unsalted Butter
Softened for filling
100
g
100
ml
Double Cream
Whipped
Fruits
2
piece
Lemon
Unwaxed, zest and juice
GrainsCereals
175
g
NutsSeeds
1
pinch
1
tbsp
Lemon Thyme
Leaves finely chopped
1
bunch
Lemon Thyme
Sprigs for syrup
1
piece
Thyme Leaves
For decoration
OilsFats
175
g
Other
1
piece
Cake Release Spray
Or butter for greasing
12
piece
Method
1
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15