Recipe: Lemon and white choc cakes

Try these ultra tender little cakes with slightly crisp edges and a white chocolate lemon-y gooey centre. They are surprisingly easy to make and are simply heavenly to eat!
By The Newsroom
Published 16th Aug 2016, 07:00 BST
Updated 25th Aug 2016, 19:08 BST
Arlene Thompson. INLT 16-611-CONArlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Little lemon and white chocolate cakes

Serves: 12

Ingredients:

200g white chocolate

125g unsalted butter

180g icing sugar, sifted

3 large eggs

3 large egg yolks

1 teaspoon vanilla extract

2 tablespoons lemon juice

zest of 2 lemons

65g plain flour

¼ teaspoon salt

Method:

1. Preheat oven to 200 C and butter the cavities of a 12-hole muffin tin.

2. In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.

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3. Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.

4. Using a spatula, gently stir in flour and salt. Don’t overmix.

5. Pour the batter into the prepared muffin tin.

6. Bake for 15 minutes.

7. Let cool in pan for 5 minutes.

8. Run a sharp knife around the sides of the cakes.

9. Place a baking sheet on top of the muffin pan and turn over.

The cakes should pop out. They should be crisp and golden on the outside with a soft gooey centre.

COOK’S TIP

Cooks tip: Top with some raspberries or forest fruits, a dollop of crème fraiche and a dusting of icing sugar and serve immediately.