Little lemon curd cakes

Prep time: 30 minutes, plus cooling time Cook time: 15 minutes

Serves 12

Very British – they’re made with Victoria sponge batter – and exceptionally pretty because of their size. You can use any curd or any jam, as long as the jam isn’t too sweet. Lakeland sells a 12-hole mini sandwich tin, but you can also use a muffin tin and paper cake cases (though the cakes won’t have straight sides) – just peel off the cases before slicing the cakes in half.

INGREDIENTS

For the sponges

– 175g butter, at room temperature, plus extra for greasing the tin

– 175g caster sugar – finely grated zest of

1 lemon – 3 large eggs, lightly beaten, at room temperature

– ½ tsp vanilla extract – 175g self-raising flour,

sifted

– icing sugar, to dust – edible flowers, petals or sprigs (optional), to decorate

For the filling

– 125g mascarpone

– 3 tbsp crème fraîche – 2 tbsp icing sugar

– 8 tbsp lemon curd

METHOD

Heat the oven to 180C / 170C fan/gas mark 4. Butter a 12-hole, loose-bottomed mini sandwich tin.

Cream the butter and sugar together until the mixture is light and fluffy. Beat in the lemon zest. Add the eggs a little at a time, beating well after each addition, then add the vanilla. Fold in the flour using a large metal spoon then divide the mixture evenly between the holes of the tin. Level the top of each one with a teaspoon.

Bake for about 15 minutes; a skewer inserted into the middle of one of the cakes should come out clean. Leave in the tin for five minutes then run a knife round the rim of each one and turn out on to a wire rack. When cool, carefully cut them in half horizontally.

Stir the mascarpone vigorously to loosen it, then stir in the crème fraîche and icing sugar. Spread the bottom half of each cake with some of this cream, then add some lemon curd (use a teaspoon). Put on the lids and sift over some icing sugar. Put a small flower or petals on top, if using, and enjoy!

Because of the cream, these are best eaten the day they’re made.