I borrowed Kate Bracks recipe book ' The Sweet Life' the other day and there are some fantastic recipes in it! The one I made yesterday was the Lemon Syrup Cakes. They were soooo nice!!!! I have nearly polished them all off. The recipe was so easy and I had all the ingrediants in my cupboard apart from the lemons, which I got from my neighbours tree (with permission). They didn't take long to cook either which was fantastic.
I added some Vanilla Essence to the mix, that is the only change I made in this recipe.
Cooking Time: 20-25 minutes
Makes -10
Cakes:
125g Butter, at room temperature, chopped
165g (3/4 cup) Caster Sugar
Finely grated Zest of 1 Lemon
2 Eggs
185g (1 1/4 Cup) Self-Raising Flour
Pinch of Salt
80ml (1/3 Cup) Fresh Lemon Juice
2 Drops of Vanilla Essence
Syrup:
80ml (1/3 Cup) Fresh Lemon Juice
110 (1/2 Cup) Caster Sugar
1 Tsp Lemon Zest (optional)
Method:
- Preheat oven to 170 degrees Cel. Grease or fill muffin trays with paper muffin cases.
- Cream together butter, sugar and zest until pale. Add eggs, beating well after each addition. Fold in the flour and salt, then add lemon juice.
- Fill muffin tins/cases and bake for 20-25 minutes or until skewer comes out clean.
- To make the syrup, combine lemon juice, zest (if you're using) and sugar in a small saucepan. Stir over a low heat without boiling until sugar has dissolved. Increase the heat to a simmer for 1 minute.
- When cakes come out of the oven, loosen the from tin/cases. Prick them all over with a skewer and spoon the syrup evenly all over the cakes. You may not use all the syrup.
- Allow the cakes to cool for 5-10 minutes in tin then transfer to a wire rack.
In the notes of Kate Bracks book she says that these cakes are best eaten on the day they are made, but are still pretty good 2-3 days later. You can also make these with other zesty flavours, just change the zest and juice.
These were sooo tasty and I highly recommend them.
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