Create a high tea experience at home with these dainty little cakes.
Ingredients
- 125g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 175g plain flour, sifted, plus extra to dust
- 1 teaspoon baking powder
- 1 tablespoon milk, plus extra if needed
- 1/2 cup lemon curd*
- 150ml thickened cream, whipped
- Icing sugar, to dust
Method
- Step 1Preheat the oven to 170°C. Grease and flour two 12-hole patty-pan tins.
- Step 2Using electric beaters, beat butter and caster sugar until pale and thick. Add eggs one at a time, beating well after each. Fold in flour and baking powder, then stir in milk to make a soft dropping consistency (add a little more milk if needed).
- Step 3Divide mixture among patty pans and bake for 10-15 minutes until golden. Remove cakes from oven and cool slightly, then turn out on a rack to cool completely. To assemble, turn 1 patty cake upside down, spread with 1 heaped teaspoons each of curd and cream, then sandwich with another cake (right way up). Repeat with remaining cakes, curd and cream, then dust with icing sugar and serve.
- Low sodium
- Lower gi
Nutrition
1066 kj
Energy
15g
Fat Total
9g
Saturated Fat
1g
Fibre
4g
Protein
94mg
Cholesterol
163.5mg
Sodium
15g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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