Lemon and Fig Box Cakes (GF)
Makes: 6-8 Box Cakes
As summer approaches, these moist box cakes would make the perfect picnic accompaniment or lunch box sweet treat. The sponge is light and the fig slices add extra fruity flavour and texture. Nectarines or peaches would also work well.
Box Cake Ingredients:
75g / 3oz butter, softened
75g / 3oz caster sugar
1 large egg
75g / 3oz gluten-free self-raising flour ½ teaspoon xanthan gum
1 tablespoon milk
½ lemon, juiced and zested
Pre-heat the oven to 200°C / Fan 180°C / 400F / Gas 6
1. Place the box cake cases on a baking tray and set to one side.
2. Whisk the softened butter and sugar in a large mixing bowl until golden. Add the egg and continue to whisk until thoroughly combined.
3. Gradually sieve the flour and xanthan gum into the butter mixture followed by the milk, juice and zest of half a lemon and whisk until evenly blended.
4. Fill the box cake cases ¾ full, then carefully slice the figs and place 2 pieces on top. Bake in the oven for approximately 12-15 minutes or until golden brown and a cocktail stick inserted into the cakes comes out clean. Leave to cool, then dust with icing sugar.