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Mini citrus syrup cakes
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Ingredients:
  • Melted butter, to grease
  • 2 lemons
  • 2 limes
  • 125g unsalted butter, at room temperature, cube
  • 330g (1 1/2 cups) caster sugar
  • 2 eggs
  • 190g (1 1/4 cups) self-raising flour, sifted
  • Pinch of salt
  • 80ml (1/3 cup) milk
  • 2 tsp finely grated lemon rind
  • 60ml (1/4 cup) water
  • 31.50 gm fresh lemon juice
  • 31.50 gm fresh lime juice
Instructions:
  • Preheat oven to 180°C. Grease a six-hole 185ml (3/4-cup) mini angel food cake pan generously with melted butter. Zest lemons and limes using a zester or vegetable peeler, then cut into thin strips. Set aside.
  • In a bowl, use an electric beater to cream together butter and half of the sugar until creamy. Add eggs one at a time, beating well after each addition. Gently fold in half of the flour and salt using a metal spoon until just combined. Then fold in half of the milk and rind. Repeat with the remaining flour, salt, milk, and rind until combined.
  • Divide the mixture among the greased pans. Bake in the preheated oven for 18 minutes or until a skewer inserted into the center of the cakes comes out clean. Allow the cakes to cool for 2 minutes before transferring them onto a wire rack over a baking tray to cool completely.
  • In a small saucepan, combine the remaining sugar, water, lemon, and lime juices over low heat. Stir until the sugar dissolves. Increase heat to medium and simmer uncovered for about 5 minutes, or until the syrup slightly thickens.
  • Drizzle syrup generously over cakes and sprinkle with citrus rind.

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