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Zesty Lemon & Apricot Minis

Zesty Lemon & Apricot Minis

Ingredients

Ingredients

  • 225g unsalted butter, softened
  • 225g golden caster sugar
  • 275g self-raising flour
  • 2tsp baking powder
  • 4 medium eggs
  • 4 tbsp milk
  • finely grated zest and juice of 2 lemons
  • few sprigs fresh thyme, finely chopped
  • 5tbsp Bonne Maman Apricot Conserve
  • 150g granulated sugar
  • 1 tbsp sugar nibs, optional

Method

Method

  1. Heat the oven to 180C, fan oven 160C, gas mark 4. Put the first 6 ingredients into a large bowl and beat with an electric hand whisk for 3-4 minutes or until light and fluffy. Beat in the lemon zest and fresh thyme.

  2. Divide half the mixture between 10 individual loaf cases. Drizzle a generous tsp of conserve down the centre of each one then top with the remaining cake mixture.

  3. Bake for 15-20 minutes or until a skewer inserted into the centre, comes out clean.

  4. Meanwhile, mix the granulated sugar with the lemon juice and stir together for 2-3 minutes.

  5. Spoon the lemon glaze all over the top of the warm cakes, sprinkle with sugar nibs, if using, and leave to set.

Cooks tips

Cooks tips

  1. You can freeze the glazed cakes in their cases for up to 1 month.

  2. For an extra surprise, remove the cakes from the cases. Push an apple corer into each end of the cakes and remove a section of cake. Fill the hollows with more conserve. Return a ‘plug’ of the removed sponge to hold it in place and pop the cakes back in the cases.

Good to know

  • This recipe serves 10
  • Perfect as a gift
  • This recipe is vegetarian

Recipe by

Bonne Maman

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