Almond & Lemon Mini Loaf Cake
RECIPE: https://www.fayepalmqvist.com/freebies
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Master Mini Loaf Cakes & Transform Your Cake Making Skills - everything you need to make the perfect mini pan cakes: https://www.fayepalmqvist.com/mini-loaf-cakes-made-easy
Baking in mini loaf pans is incredibly popular right now, but they do come with their frustrations!
People sometimes struggle for the right recipes, are unsure of the right quantity of cake batter to use (either ending up with half empty tins or overflowing cake batter!), and are nervous when it comes to piping buttercream and decoration. Worst of all what happens if you can’t get the lid on?!
I had never baked in these tins before, so I decided to give them ago. This is the recipe for my Almond & Lemon Mini-Loaf Cake and it is delicious.
The cake is easy to make and requires you to make 3 elements:
The Sponge: made from ground almonds and flavoured with lemon zest and juice. It is a tried and trusted sponge recipe that I have been using for many years, and as a simple cake was one of the best selling in our pâtisserie.
Buttercream: My ‘go-to’ buttercream is Italian Meringue Buttercream. It’s easy to make, light and very stable. It can be flavoured in many different ways and in this recipe I show you how to flavour it with Lemon, or Vanilla as an alternative.
Candied Lemon Peel: A simple process to create little spots of lemon décor. I have also finished it by sprinkling some toasted slivered almonds.
All you need to make this cake is set out in the pdf I have put together. I explain the tins I used, the equipment needed (basic kitchen equipment only), the ingredients and a full step by step method. I also give some guidance on the shelf life of the various elements, including being stored in the freezer.
Also please remember if you have any questions about this cake, or anything cake related, then please do not hesitate to get in touch.
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Happy baking!
Faye