Lemon and rosemary cakes

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Line a bun tin with 10 paper cake cases.

2. Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.

3. Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.

4. Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.