Island Life Magazine Ltd April/May 2011

food Island Life - April/May 2011 Easter Tea Time Treats from Debbie Hewitt The Green Coffee Shop, St Helens Cherry & Almond Daisy Cakes Lemon Curd Cup Cakes Makes 10 large or 20 small cup cakes Makes 10 large or 20 small cup cakes 200g softened butter 200g white marzipan, at room temperature 75g caster sugar 275g self raising flour 5 eggs, beaten 2 tbsp milk 1tsp almond extract 200g french natural glacé cherries 25g flaked almonds 200g softened butter 200g caster sugar 200g self raising flour, sieved 4 eggs, beaten Zest of 2 lemons 4 tbsp good quality lemon curd 1. Preheat oven to 160°C. Arrange cup cake cases on a baking tray or muffin tin. 2. Cut butter and marzipan into cubes and place in a large mixing bowl with the caster sugar. Beat with an electric hand whisk until pale and fluffy. Sieve the flour into the mixture, add the eggs and beat together. Stir in the milk and almond extract. 3. Wash syrup from the cherries and pat dry with kitchen roll. Reserve 10 or 20 for decoration, chop the remainder and stir into the cake mixture. 4. Spoon the mixture evenly between the cake cases. Place one cherry in the centre of each cake and arrange flaked almonds in a flower pattern. 5. Bake in the centre of the preheated oven for 20-25 minutes until pale gold and firm to the touch. 136 For the topping 100g softened unsalted butter 350g icing sugar, sieved Juice of 1 lemon 2 tbsp lemon curd Crystallised lemon slices 200g chocolate mini eggs 1. Preheat the oven to 160°C. Arrange cup cake cases on a baking tray or muffin tin. 2. Place butter, 67FW"7Vv"

Island Life Magazine Ltd April/May 2011 | Page 136