Perfect lemony mini cakes to go well with your afternoon tea, they do taste like scones however a bit softer than those. This is my 2 ingredients recipe and there are 2 ways to serve it!
Another warm treat in this cold weather.
This recipe makes about 8 cakes
- 1 Cup self-raising flour
130 gms of Lemon butter from @myanbahfarm (half a jar)
In a mixing bowl add both ingredients and mix well to form a dough. It should be soft, smooth and should bind together. Divide this dough in equal 8 portions and form a ball using your palm.
Preheat the oven (fan forced) for 5 minutes at 200 degrees.
In a baking tray, line a baking sheet. Press each ball between your palms to flatten them and put them in the tray, leaving couple of inches apart.
I baked 4 cakes without any topping and 4 cakes with lemon butter topping. To add topping simply make a dent on top of the cake dough using a spoon by pressing down gently, then fill it with lemon butter, just enough to cover the dent.
Bake all cakes for about 10 minutes on 200 degrees, until light golden brown.
Remove them from heat and rest for 5 minutes before serving.
Serve plain cakes with fresh lemon butter topping, other cakes baked with topping should have Caramelised texture on it, just like in the image. Either way they both taste great! Hope you enjoy this simple recipe with your favorite tea and with your loved ones.
Recipes provided by Sarika R Griffith - Central Coast Foodie (Official Ambassador for Myanbah Farm), living in Central Coast Region of NSW, Indian born Australian, has passion for food and love sharing her recipes. Sarika works in the Care sector as a service coordinator and in her spare time loves to go for bush walks, cook yummy food, eat out and spend quality time with her husband Chad. Sarika’s socials are https://www.instagram.com/foodieatcentralcoast/