Summer mini drizzle cakes with strawberry cream

METHOD

MAKES 2 X 11CM INGREDIENTS FOR THE DRIZZLE

100g caster sugar 120ml water

4 sprigs lemon balm 1 piece of lemon peel

FOR THE CAKES

70g softened butter

60g caster sugar

1 large egg

70g almond flour

50g fine polenta (quick cook) 1 tsp baking powder

½ lemon, zest only

40g natural yoghurt About 2 tbsp water

FOR THE STRAWBERRY CREAM

100ml mascarpone cream cheese 5 large strawberries, finely chopped 3 tbsp icing sugar

½ tsp vanilla extract

TO DECORATE

6 to 7 blueberries 2 strawberries Sprigs of lemon balm

1

To prepare the drizzle syrup, bring the water and sugar to the boil, reduce the heat and simmer for 5 minutes until a syrup forms. Take o the heat and place the lemon balm sprigs and lemon peel into the syrup and leave to cool completely. Take out the sprigs and lemon peel and pour into a jar or bottle.

2

For the cakes, you will need 2 x 11cm spring-form tins. Line the base with parchment and brush the sides with melted butter and dust with almond our.

3

Pre-heat the oven to 180°C/fan 160°C/gas 4.

4

Cream the butter and sugar together until light and u y. Add the egg and whisk.

5

Combine the almond our, polenta and baking powder together. Fold into the egg mixture, add the lemon zest, yoghurt and enough water to form a cake batter.

6

Pour the mixture into the tins, spread evenly and bake for about 20 to 25 minutes until golden and baked. Check by inserting a skewer into the centre of each cake; when it comes out clear the cakes are ready.

7

While the cakes are still hot, pour some drizzle syrup over them and leave to cool completely.

8

To prepare the cream, combine the mascarpone, chopped strawberries, icing sugar and vanilla extract, and mash with a fork together to form a rippled e ect. It should be soft. Spoon into a serving bowl.

9

To decorate, slide a thin spatula / knife around the cake and unclip the tins. Slide the cakes onto cake stands or side plates. Arrange the berries and lemon balm leaves on top. Glaze the berries with more of the drizzle syrup and serve with strawberry cream.