These light and airy little citrus cakes have a hidden surprise! Take a bite to reveal a deliciously smooth and zingy lemon curd.
Serve these as an after dinner treat, or pile them up on a cake stand for a showstopping afternoon tea centrepiece!
Little citrus cakes
For the cakes:
- 150g (5½oz) unsalted butter, softened
- 100g (3½oz) golden caster sugar
- grated zest and juice of 1 lime
- grated zest and juice of 1 lemon
- 2 large free-range eggs
- 150g (5½oz) self-raising flour
- 1 tbsp poppy seeds
- 400g (14oz) lemon curd
- grated zest of 1 lemon
- grated zest of 1 lime
- icing sugar, to dust
- Preheat the oven to 160˚C/Gas Mark 2. Individually grease and place a small disc of silicone parchment in the bottom of each hole of a 12-hole straight-edged muffin tin.
- Cream together the butter and sugar for about 5 minutes until light and fluffy. Beat in the zest of the lemon and limes. Gradually beat in the egg – if the mixture curdles slightly add 1 tbsp flour. Stir in the remaining flour, followed by the juice of the lemon and lime. Add the poppy seeds and stir until smooth and combined.
- Transfer the mixture into a large piping bag, then gently fill each hole of the tin half-full with the sponge batter. Place 1 tsp lemon curd in the centre of the holes, then cover the curd using the remaining mixture in the piping bag.
- Bake the tin in the oven for 15 minutes, or until well risen. The cakes should be a nice golden brown colour and spring back into place when gently pressed on top.
- Decorate with curled lemon and lime zest and a dusting of icing sugar.