Individual Decorated Parcels
1 hr 20 min.
- ½ cup unsalted butter
- 1 cup sugar
- 1 cup gluten-free all purpose flour
- 2 large eggs
- ½ unwaxed lemon (finely grated zest)
- ¼ tsp salt
- ¼ tsp Baking powder
- ¼ cup Lemon liqueur
- To decorate
- ½ cup green Sugar paste
- ½ cup red Sugar paste
- powdered sugar
- 1 Tbsp Apricot Jam (warmed)
Grease and lightly dust with flour 6 mini Bundt parcel/present tins.
Beat together the butter and sugar until light. Add the eggs, one at a time and mix well.
Sift in the flour, baking powder, and salt and gently stir into the mixture with the liqueur and lemon zest.
Spoon into the tins and bake for 20-30 minutes until a skewer inserted into the centre comes out clean. Cool in the tins on a wire rack for 5 minutes, then place on a wire rack to cool completely.
To decorate: roll out the sugarpastes separately on a surface dusted with icing sugar. Cut out tiny discs.
Cover the sides of the cakes with non-stick baking paper and sift icing sugar over the top of the cakes.
Remove the paper and attach the sugarpaste discs to the cakes with a little jam, as in the photo.