Mini cherry and lemon drizzle cakes recipe

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Mini Cherry and Lemon Drizzle Cakes (h)
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  • 25mins to prepare and 10-12mins to cook Takes: 25mins to prepare and 10-12mins to cook
  • makes 18 cakes Serves: makes 18 cakes

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.

Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth. 

Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. Meanwhile mix the lemon juice and granulated sugar together in a bowl. 

Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with non-stick baking paper. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. Serve warm or cold. 

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  • 50g (2oz) soft margarine
  • 50g (2oz) caster sugar
  • 75g (3oz) self-raising flour
  • 1 egg
  • 1 lemon, grated rind and juice
  • 18 British cherries, about 125g (4½oz) in total, stalks and stones removed
  • 75g (3oz) granulated sugar
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Each serving contains
  • Calories 70 4%
  • Sugar 8g 9%
  • Fat 3g 4%
  • Saturates 0.1g <1%
  • Salt 0.1g 2%
of an adult's Reference Intake amount. Find out more
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