The latest lesson of the food photography course I’ve been following along with is up. As it happens I’d been reading C’est Moi Qui l’ai Fait, and noticed a recipe for cake au citron très citron, version mini. Well, I love lemons, I still had a naked one in the fridge from the limoncello, and they sounded like a good photo opportunity, so off I went.
They are very easy to make and turned out beautifully: light and moist (if not very lemony in my case through a shortage of zest; I had another small lemon but it didn’t produce much zest).
Ideas for variations: lemon icing, or maybe a blob of lemon curd in the middle (I didn’t have any, or I would have tried this to make up for the lack of zest).
Pascale’s pink silicone mould is prettier than mine, but I was still quite pleased with the photos, as I just did them quickly.
3 medium eggs
180 g caster sugar
10 cl single cream
175 g self-raising flour, or the same amount of plain with 1/2 tsp of baking powder
40 g demi-sel butter, melted and cooled (I didn’t have any salted so I added a pinch of salt to the flour)
2 tbs olive oil, not too strong
Grated zest of 1 lemon
Juice of the lemon, should be about 5 cl
Preheat oven to 165C.
Beat together eggs and sugar with an electric whisk until thick and pale. Beat in the cream, then the flour and baking powder. Beat in the butter, then the oil, and finally the lemon zest and juice.
Butter a muffin tin and 3/4-fill each mould. Bake for 20 minutes, then test with a skewer or thin-bladed knife, returning to the oven for 5 minutes if not quite cooked. Leave to cool slightly in the tin, then carefully loosen with a palette knife and cool on a wire rack. Will keep several days in a sealed container.