These little citrus syrup cakes are so awesome and packed with flavour you will want to make this recipe over and over again. I once served them to a chef who stayed at my B &B and he asked for the recipe..I was quite chuffed 🙂
Ingredients:-
- 113g unsalted butter, softened
- 113g sugar
- 2 large eggs
- zest of 1 lemon & 1 lime
- 160g self raising flour
- pinch of salt
- 4 tbsp milk
Syrup:-
- 2 tbsp lime juice, plus zest for decoration
- 2 tbsp lemon juice, plus zest for decoration
- ½ cup icing sugar
Preheat oven to 180°C/160°C fan, and butter two cupcake pans.
Method:-
- Cream together the butter and sugar, add the eggs one at a time and the zest, beating well.
- Fold in the flour and salt gently, then add the milk.
- Spoon into the cupcake pans and cook for 20-25 minutes.
While cakes are cooking, prepare the syrup by putting the lime and lemon juices and sugar into a small saucepan and heating gently until the sugar dissolves.
As soon as the little cakes are cooked, take them from the oven and prick them several times with a small skewer.
Pour the syrup over them evenly, making sure it is on the edges as well as the middle.
Let the cakes cook slightly (½ hour or so ), until all the syrup is absorbed. Don’t leave them for more than an hour otherwise they will be difficult to remove.
Turn out onto a wire rack and decorate them with the lemon and lime zest.
Makes about 10-12…………..Enjoy! Leave a comment below and/or on the Instagram post to let me know how you enjoyed the recipe ♥
