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For the cake mixture

  • 400g butter softened
  • 400g caster sugar
  • Finely grated rind of two lemons
  • 8 eggs lightly beaten
  • 400g self-raising flour

For the topping

  • 400g butter softened
  • 400g caster sugar
  • Finely grated rind of two lemons
  • 8 eggs lightly beaten
  • 400g self-raising flour
  • 350g icing sugar
  • 6-8 tsp of hot water
  • red or blue food colouring
  • 24 sugared almonds
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    Method

    • step 1

      preheat the oven to 180 degrees C/ gas mark 4. Line two whole muffin tins with 24 paper cases.
    • step 2

      place the butter,sugar and lemon rind in a large bowl and beat together until nice and fluffy,then gradually beat in the eggs. Sift in the flower and fold into the mixture spoon the mixture into the paper cases.
    • step 3

      bake in the preheated oven for about 20-25 minutes, or until well risen, golden brown and firm to the touch. transfer to a wire rack to cool. once the cakes are cold proceed by making the topping...
    • step 4

      sift the icing sugar into a bowl, add the hot water and stir until smooth and thick to coat a back of spoon. dip a skewer into the red or blue food colouring, and stir it in the icing until evenly pink, or pale blue.
    • step 5

      spoon the cake on top of each cake, and add one sugared almond on top, leave on a rack to dry for 10 minuets.
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