Desserts · Original adaptation
Lemon Fondant Fancies Recipe
Small lemon sponge cubes topped with marzipan and coated in a pourable fondant-style icing.
Inspired by The Great British Bake Off, Season 3, Episode 10
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Lemon Fondant Fancies
- Prep
- 1 hr
- Bake
- 24 min
- Total
- 1 hr 24 min
- Makes
- 16 fancies
Ingredients
- 175 g unsalted butter, softened
- 175 g caster sugar
- 3 large eggs
- 175 g self-raising flour
- Finely grated zest of 2 lemons
- 3 tablespoons lemon curd
- 150 g marzipan
- 500 g fondant icing sugar
- 3 to 4 tablespoons lemon juice
Method
Heat the oven to 180 C, or 160 C fan. Line a 20 cm square pan. Beat the butter and sugar until light, add the eggs, then fold in the flour and zest.
Bake for 22 to 24 minutes. Cool, trim level, spread with lemon curd, and top with rolled marzipan.
Chill for 30 minutes, then cut into 16 equal squares. Set them on a rack over a tray.
Mix the fondant icing sugar with enough lemon juice to make a thick but flowing coating.
Spoon icing over each cake to cover the top and sides. Recoat any bare patches and leave to set.
From the episode
Final
This adaptation starts from the episode's final brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
