Lemon-tons A twist on the Australian bake Lamingtons, these mini morsels are the perfect thing to whip up for parties, afternoon tea or just if you have the ingredients. Florence really enjoyed making this with me because it's really quick to throw together.
Ingredients... 175g Butter, softened 140g Caster sugar 140g self-raising flour 50g Ground almonds 1/2 tsp Baking powder 2 Large eggs 1 tsp Vanilla extract Zest of 2 lemons, juice of 3 200g Granulated sugar
Method... Heat the oven to 180C. Line the base and sides of a 20cm square tin with baking parchment. Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla, lemon zest and the juice from 1/2 lemon with and electric whisk until smooth. Scrape into the tin and bake for 25-30 minutes until a skewer pokes in comes out clean. Let cool. Turn out onto a wire rack, trim the edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour the remaining lemon juice onto another plate and very quickly, dip all the sides of the cake square, one by one into the lemon juice, then quickly in the sugar. Sit them on the wire rack to set and crisp.