LITTLE LEMON DESSERT CAKES

SERVES 6

PREPARATION TIME: 35 MINUTES COOKING TIME: 20 MINUTES 3 medium lemons 1¼ cups caster sugar 125g butter, softened 2 eggs, separated 1 cup self-raising flour 2 tbsp milk Double cream, to serve

METHOD

1. Preheat oven to 180°C/160°C fanforced. Grease a 6-hole, ¾-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tbsp sugar on a plate. Dip slices, one at a time, in sugar. Turn to coat. Place in prepared pan holes.

2. Grate 2 tsp rind from 1 lemon. Juice remaining lemons. Using an electric mixer, beat butter, ½ cup sugar and lemon rind until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form.

3. Sift flour over butter mixture. Add 1 tbsp lemon juice and milk. Stir until just combined. Using a large metal spoon, gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray.

4. Meanwhile, place remaining sugar and ⅓ cup lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream.

RECIPE: KATRINA WOODMAN, SUPER FOOD IDEAS

PICTURE: BEN DEARNLEY