BLUEBERRY LEMON CAKES WITH CHEESECAKE TOPPING
These neat, zesty cakes are finished off with a smooth, rich topping
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Lightly grease a 12-hole deep muffin tin. Cut out 12 strips of baking parchment, each about 1.5cm wide. Cut each strip in half, then lay inside each muffin hole to make a cross. Trim the ends so they rise about 1cm above the rim of the holes. You'll use these as handles to remove the cakes when they are cooked.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar until pale and creamy. Beat in the eggs, a little at a time, then add the lemon zest and half the juice. Mix together well, then stir in half the flour. Stir in the remaining lemon juice, then the remaining flour.
- Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon. Sprinkle a couple of blueberries over each cake, then bake for 10 mins.
- To make the topping, whisk together the soured cream, icing sugar, egg and vanilla extract until smooth. Take the cakes out of the oven - they should be pale and just firm. Gently press down to make a flat top, then spoon some cheesecake topping over each cake - the holes should be filled almost to the top. Scatter over some more blueberries. Return to the oven and bake for 5-7 mins more until the topping is just set and gives only a little wobble when tapped.
- Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.32 milligram of sodium
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