Mini Lemon Thyme Cakes



100g unsalted butter (soften at room temperature)

100g caster sugar

2 large eggs

50g all-purchase flour

50g ground almond

¼ tsp baking powder

½ tsp fresh thyme leaves

1 tbsp freshly squeezed lemon juice

1 tsp grated lemon zest

For the glaze:

2 tbsp caster sugar

2 tbsp freshly squeezed lemon juice

1 tbsp water

¼ tsp fresh thyme leaves

Preparation Instructions:

  1. Add soften unsalted butter and caster sugar in a mixing bowl. Using an electric mixer to beat until combined.
  2. Add in eggs, lemon juice, lemon zest and fresh thyme leaves, beat until combined.
  3. Add in all-purpose flour, ground almond and baking powder, beat until combined.
  4. Divide the batter equally into 6 holes mini cakes silicone mold and bake at 180C for 45 minutes.
  5. Meanwhile, add in caster sugar, lemon juice, water and thyme leaves in a saucepan. Bring to a boil and simmer until sugar dissolved. Remove and leave to cool completely.
  6. Remove the mini cakes from the oven, unmold cakes on wire rack and drizzle the glaze all over.
  7. Leave to cool completely before serving.

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