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Takes: 50 minutes (plus resting and cooling time)
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 100g unsalted butter, melted, plus extra for greasing
- 4g finely grated lemon zest (approximately 2 unwaxed lemons)
- 4g finely grated orange zest (approximately 2 oranges)
- 325g dark muscovado sugar
- A pinch of salt
- 240g eggs, lightly beaten
- 150g whipping cream
- 260g '00' flour
- 5g baking powder
- 220g – 250g clear honey
- 100g pearl sugar
Method
1. Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease 6 x 10cm round silicone moulds, 3cm deep, and line with baking paper.
2. In a stand mixer fitted with the paddle, combine the lemon and orange zests with the sugar and salt and mix on low speed for 1 minute to extract the oil from the zests. Gradually add the eggs and cream to the bowl, mixing continuously until smooth.
3. Sift the flour and baking powder into the bowl and mix until almost combined. Add the melted butter and mix again until smooth. Bake immediately or cover and chill the mixture overnight.
4. Weigh 180g of the cake mixture into each silicone mould and bake the cakes for 30 - 35 minutes, until well risen and a skewer inserted into the middle of each comes out clean. Leave the cakes to rest for 3 - 4 minutes in the moulds, then remove them and leave to cool on a wire rack for 10 minutes.
5. Drizzle the warm cakes with honey, leave to cool to room temperature, then scatter with pearl sugar to serve.
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