Citrus season is upon us again and while I only have one lime tree, I always manage a good supply of limes for baking, salad dressings and main meals.
These Lime Syrup Cakes can be eaten on their own or dressed up with a dollop of cream. Whatever way you serve them, they are deliciously moist and tangy. Enjoy.
Cakes
125 g butter, chopped
2 teaspoons finely grated lime rind
1 cup caster sugar
3 eggs
1 ¾ cups gf self raising flour
¾ cup desiccated coconut
¾ cup plain yoghurt
1 tablespoon lime juice
Syrup
1 lime
¼ cup lime juice
1 cup caster sugar
½ cup water
Method
Cake
- Grease a 12 hole muffin pan.
- Beat butter, rind and sugar in a small bowl with electric beaters until light and fluffy.
- Add eggs, one at a time, beating until just combined between additions.
- Stir in sifted flour, coconut, yoghurt and lime juice in two batches.
- Divide mixture into muffin holes.
- Cook in a moderate oven 180 C (160C fan forced) for 25 minutes or until cooked when tested with a skewer.
- Turn cakes out onto a wire rack over an oven tray and pour hot syrup over hot cakes.
Syrup
- Peel rind from lime with a vegetable peeler. But rind into thin strips.
- Combine juice, sugar and water in a small sauce pan, stir over low heat until sugar is dissolved. Simmer uncovered for 2 minutes.
- Add rind, simmer uncovered for a further 2 minutes.
Reblogged this on Favourite Gluten Free Recipes and commented:
Moist, tangy and delicious…
These sound absolutely lovely. Thanks for sharing!