Almond and lemon fairy cakes
Preparation time: 10minutes
Cooking time: 20minutes
Submitted by: Siobhán Lanigan
50g spelt flour
50g ground almonds
1 tsp baking powder
100g unsalted butter
3 tbsp maple syrup
zest of 1 lemon
1 tbsp lemon juice
a few drops of almond extract (optional)
1 Preheat the oven to 180C/160C fan/gas 4. Line a fairy-cake tray with paper cases.
2 Put the flour, ground almonds and baking powder in a bowl and whisk to combine them thoroughly.
3 Beat the butter with an electric whisk in a separate bowl or in a stand mixer for 4-5 minutes until it’s very fluffy and white. Add a spoonful of the flour and almonds to the butter, then an egg, whisking well in between each addition. Add the remaining egg, then more flour and almonds, again whisking well.
4 Fold in the remaining flour and almonds, then add the maple syrup, lemon zest and juice and the almond extract (optional). The mixture should be fairly wet and drop from a spoon easily.
5 Divide the mixture among the cases and bake for 15-20 minutes until well risen and golden brown. Remove them from the oven, take the cakes out of the tray and place them on a cooling rack.
6 Mix the mascarpone with the maple syrup and a little lime juice. When the cakes are cool, decorate with the mascarpone and lemon/lime zest.