Try these delicious little lemony cakes for a weekend breakfast treat! They be found on the breakfast table in many Spanish households, and are definitely always a hit in mine (any time of day!). They are usually enjoyed with a coffee and being fairly dense they hold together when ‘dunked’ into your hot drink in the morning, delicious! I like to make them in traditional fairy cake tins, but in Spain they are also often square or rectangular in shape, perhaps even easier for dunking! You can even make a batch in advance, and as they are not iced they will keep extremely well in the freezer.
I use the ‘all in one’ method for this recipe using my mixer (you can also do this with a whisk), or there are instructions for doing it by hand if you prefer.
Ingredientes (makes 12-16 cakes)
- 3 eggs
- 150g softened butter or margarine
- 150g granulated sugar (plus extra for the crust)
- 150g plain white flour
- 2 tsp baking powder
- Grated zest of 1 lemon
- Weigh out all your ingredients in your mixing bowl.
- Using your mixer, gradually beat the eggs, sugar, soft margarine, zest, flour and baking powder in a mixer until thoroughly combined (I start at the lowest speed and gradually, over the space of a minute, increase the speed until it is at maximum). The mixture should be quite thick. (If you are not using a mixer then start by beating the eggs and sugar, then add the rest of the ingredients and mix well.)
- Divide the mixture between the paper cases, filling each one half full.
- Sprinkle them with a little of the extra sugar.
- Bake in a preheated oven (180) for 20 minutes or until they have risen and are a lovely golden colour.
- Enjoy warm, straight from the oven, ¡perfecto!
¡Disfrútalo con un café! (Enjoy with a coffee!)