Mini lemon and coconut cakes

Ingredients for the cakes

Ingredients for the caramelised lemons

Method

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Preheat the oven to 180° C.

I used 8 ramekin dishes which measure 7 cm in diameter and 5 cm in height, but you can use muffin cases or a loaf pan if you prefer.

The cakes in the oven

Put in a food processor the butter at room temperature, the honey,the sugar and the lemon zest, mix at high speed until fluffy, then slowly add the beaten eggs and the flour. Tip also the yogurt and the coconut. Turn off the food processor and stir gently the mixture with a rubber spatula to combine well all the ingredients. Fill the ramekin dishes 2/3 full and bake for about 20 minutes: the baking time depends on the pan's dimensions. The cakes are ready when a toothpick inserted in the centres comes out clean. Tent with foil if browning too quickly.

While the cakes are in the oven prepare the caramelised lemons.

Put the sugar and water in a small heavy bottomed saucepan and cook until the sugar dissolves, then tip in the lemon slices and simmer until the syrup becomes golden (about 10 minutes).

 Drain the slices on baking parchment for few minutes so put a slice on top of each cakes.

These tiny cakes are perfect for an afternoon tea served with whipped cream and a good lemon curd.