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1
Preheat the oven to 180C/160C fan/gas mark 4.
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2
Line the mini-muffin tin with the muffin cases.
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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.
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4
Add the lemon zest and beat it in.
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5
Break the egg into a mug or jug and beat with a fork.
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6
Gradually add the egg to the creamed butter and sugar mixture, beating well after each addition.
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7
If the mixture looks like its curdling, beat in a spoonful of the flour.
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8
Sift the flour and almonds into the bowl and fold them in until just combined.
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9
Gently stir in the lemon juice.
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10
Spoon the mixture into the muffin cases, dividing it equally.
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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.
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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.
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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.
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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.
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15
Use the latte stirrer to help you spread the icing into the right shape.
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16
Then, with the stirrer, apply a blob of orange curd to the centre of each egg.
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17
Leave to set.
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18
Before serving, carefully place your cakes inside egg boxes, if using.
