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

1. Grease a 12 hole muffin pan.
2. Beat butter, rind and sugar in a small bowl with electric beaters until light and fluffy.
3. Add eggs, one at a time, beating until just combined between additions.
4. Stir in sifted flour, coconut, yoghurt and lime juice in two batches.
5. Divide mixture into muffin holes.
6. Cook in a moderate oven 180 C (160C fan forced) for 25 minutes or until cooked when tested with a skewer.
7. Turn cakes out onto a wire rack over an oven tray and pour hot syrup over hot cakes.

Syrup

1. Peel rind from lime with a vegetable peeler.  But rind into thin strips.
2. Combine juice, sugar and water in a small sauce pan, stir over low heat until sugar is dissolved. Simmer uncovered for 2 minutes.
3. Add rind, simmer uncovered for a further 2 minutes.