These delicious, light as a feather little cakes came about when I was searching online for a good patty cake recipe. Apparently, these Spanish cakes are eaten at breakfast! I can’t imagine eating a cake for breakfast….
140g raw sugar
4 eggs, room temperature
125g melted butter (melted in microwave and allowed to cool a little)
250g plain flour
1 Tbsp baking powder (yes, 1 tablespoon!)
zest from one lemon
1 Tbsp milk
Pre heat oven to 200C
Place patty pan liners into muffin tins.
Blitz sugar on speed 9 for a few seconds. Scrape down.
Place butterfly onto blades.
Add eggs to bowl and whip for 7 minutes/50 degrees/speed 4.
Set dial to 1 minute/speed 4 and add melted butter through the hole.
Add milk and lemon zest through the hole and continue to mix on speed 4 for a
few more seconds.
Add sifted flour and baking powder and mix with aid of spatula on speed 3 – 4
until incorporated, about 20 seconds.
Pour into prepared patty pans to only half fill.
Sprinkle with extra sugar. This is important. If you don’t sprinkle with sugar,
the tops will become sticky after a few hours. If you’re planning on icing
them, then don’t bother sprinkling with sugar.
Bake for 16 – 18 minutes until they’re a light golden colour.
The first time I made these I didn’t ice them. They were devoured, just the same. This time, I’ve iced them with lemon icing.