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How to make Pie maker lemon jelly cakes

Yield = 8
Prep time: 1:30
Cook time: 0:20
Total time: 1:50

Ingredients

  • 85g pkt lemon flavoured jelly crystals
  • 250ml (1 cup) boiling water
  • 125g unsalted butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 150g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 80ml (1/3 cup) milk
  • 170g (2 cups) desiccated coconut
  • Bought lemon curd, to serve
  • Whipped cream, to serve

Method

  • Step 1 Pour the jelly crystals into a shallow heatproof dish. Add the boiling water and stir to dissolve the crystals. Stir in 125ml (1/2 cup) room-temperature water. Set aside, at room temperature, for 1 hour or until the mixture is thick, but not set.
  • Step 2 Meanwhile, use electric beaters to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  • Step 3 Whisk together the flour and baking powder. Fold into the butter mixture alternating with the milk, until combined.
  • Step 4 Divide half of the mixture among the holes of a pie maker and cook for 10 minutes or until a skewer inserted into the centre of a cake comes out clean. Transfer cakes to a wire rack. Repeat with the remaining mixture. Allow to cool.
  • Step 5 Place the coconut on a large plate. Working in batches, add the cakes to the jelly mixture and soak for 30 seconds. Turn and soak for a further 30 seconds. Transfer cake to the coconut and, turning, press well to coat. Transfer to a plate and set aside to cool completely.
  • Step 6 Use a large serrated knife to slice the cakes in half crossways. Place a dollop of curd and a dollop of cream in the centre of bottom halves. Top with the remaining halves. Serve.