Liquorice and lemon sherbet fairy cakes

Liquorice and lemon sherbet fairy cakes

By
From
Citrus
Makes
12
Photographer
Mowie Kay

My adoration of the liquorice/sherbet combination has lasted well into adulthood – I have even been presented with whole boxes of Sherbet Fountains by people-in-the-know. If you want a sherbety flavour here but aren’t keen on the liquorice, you can make a regular fairy cake, replacing the milk and liquorice with the grated zest and juice of 1 lemon and enough milk to make a dropping consistency.

Ingredients

Quantity Ingredient
50ml milk
50g soft liquorice
100g butter, softened
100g golden caster sugar
100g plain flour
1/2 teaspoon baking powder
2 eggs

For the icing

Quantity Ingredient
10g Candied citrus zest, plus extra for decoration
200g icing sugar

Method

  1. Preheat the oven to 180°C. Line a fairy cake tin with paper cases.
  2. Put the milk and liquorice in a small saucepan and heat very gently until the liquorice has almost completely melted. Remove from the heat and leave to cool to blood temperature.
  3. Cream the butter and sugar together in a large bowl until very light and fluffy. Whisk the flour and baking powder together just to combine and get rid of any lumps. Add the eggs to the beaten butter and sugar one at a time, adding a tablespoon of flour between each, then fold in the rest of the flour. Pour in the milk and liquorice mixture and stir until combined, then add a little more milk if the batter isn’t at proper dropping consistency.
  4. Spoon the mixture into the paper cases – they should only be around half full. Bake for around 15–20 minutes, then remove from the oven and cool completely.
  5. To make the icing, blitz the candied zest with the icing (confectioners’) sugar in a small food processor until powdery. Reserve a couple of tablespoons of this mixture for sprinkling, then add boiling water to the remainder, a teaspoon at a time, until you have a thick, spoonable glacé icing – do not let it get too runny. Spoon the icing onto the cakes. When it has set, sprinkle with the reserved sugar and decorate with more candied citrus zest.
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