Prep 2 hrs
Cook 30 mins
This recipe comes from a great London bakery, Konditor & Cook. I think these little cakes are one of their best sellers. Perfect for kids birthday parties or to give away in Christmas boxes!
- 200 g salted butter, softened,plus extra for greasing
- 2 lemons, zested and juiced
- 1 pinch salt
- 200 g caster sugar
- 4 medium eggs, beaten
- 200 g self-raising flour
- 4 tablespoons apricot jam, warmed and sieved
- 250 g marzipan
- 1 kg ready-to-roll fondant icing
- 3 colours food coloring
For the royal icing and decoration
- 1 large egg white
- 1⁄4 lemon, juiced
- 425 g icing sugar, sifted
- 1 teaspoon glycerine
- edible silver glitter (optional)
- silver ball decorative candies (optional)
- Grease and line a 21 x 31 x 2.
- 5 cm baking tray with baking parchment.
- Preheat the oven to 180 C (160 C in a fan oven).
- Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
- Add the eggs, a spoonful at a time, beating well after each addition.
- You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
- Use a large metal spoon to fold in the flour in three batches.
- Spoon the mixture into the tin and spread evenly.
- Use a palette knife to level the surface.
- Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
- Turn out and cool on a wire rack.
- Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
- Roll out the marzipan to the same size as the top of the cake.
- Carefully lift on to the cake and gently smooth the top with your hand.
- Chill for an hour.
- Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
- Brush the top of the cakes with more apricot jam.
- Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
- Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
- Divide between four bowls.
- Leave one white and colour the others with your choice of food colouring.
- Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
- Leave for 20 minutes to dry.
- Lift off with a knife and put into paper cases.
- To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
- Gradually stir in the rest of the sugar and beat well until it is white and smooth.
- Use a small piping bag to create your own designs on top of each cake.
- Decorate with the glitter and silver balls.
Thank you for ending all my experimentation. We saw magic caskes on Rachel Allens Bake show and I wanted to play with the edible glitter and my son thought the cake would be a fun alternative to birthday cake for his 15th birthday. I got the glitter mail order from fairygoodies, but had been having problems getting the fondant right. it was either too thick or not transluscent. I think next time I might make the fondant slightly runnier so it covers the sides of the cakes as mine didn't fully as it set before it had time to run but it had a lovely sheen and smooth surface. The cake itself my son said was lovely ,it had a really nice texture and a subtle lemon taste just right, not overpowering. my only problem now is I have glitter all over my kitchen and apron and I need more excuses to make more of these magic little cakes.
L0NG take but it's worth it!