Frances Quinn's fried egg cakes recipe

Name: Frances Quinn's fried egg cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) butter; 50 g (1.8oz) caster sugar; 1 lemon, finely grated zest only; 1 egg (at room temperature); 50 g (1.8oz) self-raising flour; 1 tbsp ground almonds; 1 tbsp lemon juice; 50 g (1.8oz) icing sugar; 0.5 tbsp lemon juice; 25 g (0.9oz) orange curd

Servings: persons

1
Preheat the oven to 180C/160C fan/gas mark 4.
2
Line the mini-muffin tin with the muffin cases.
3
Using a hand-held electric whisk (its tricky to beat this small quantity in a free-standing mixer), beat the butter and sugar together for 510 minutes or until very light, pale and creamy.
4
Add the lemon zest and beat it in.
5
Break the egg into a mug or jug and beat with a fork.
6
Gradually add the egg to the creamed butter and sugar mixture, beating well after each addition.
7
If the mixture looks like its curdling, beat in a spoonful of the flour.
8
Sift the flour and almonds into the bowl and fold them in until just combined.
9
Gently stir in the lemon juice.
10
Spoon the mixture into the muffin cases, dividing it equally.
11
Bake for 1012 minutes or until the cakes are risen and lightly golden brown, and a skewer inserted into the centre comes out clean.
12
Leave the cakes to cool in the tin for 5 minutes before transferring them, still in their paper cases, to a wire rack to cool completely.
13
To make a lemon water icing for the fried eggs, sift the icing sugar into a bowl and stir in a little lemon juice, a few drops at a time, until you have a smooth, thick paste.
14
Carefully spoon a little of the icing on to the top of each cake creating an uneven shape that suggests the white of a fried egg.
15
Use the latte stirrer to help you spread the icing into the right shape.
16
Then, with the stirrer, apply a blob of orange curd to the centre of each egg.
17
Leave to set.
18
Before serving, carefully place your cakes inside egg boxes, if using.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 g (1.8oz) butter, 50 g (1.8oz) caster sugar, 1 lemon, finely grated zest only, 1 egg (at room temperature), and more.

Yes, Frances Quinn's fried egg cakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!