LEMON LAVA CAKES
MAKES 6. PREP 30 MINS. COOK 30 MINS
INGREDIENTS
• 2 eggs
• 1 cup sugar
• 1 cup thickened cream
• 1 ½ cups plain flour
• 4 tsp baking powder LEMON SYRUP FILLING
• 3 lemons, juiced
• 75g butter
• ½ cup sugar
• 1 egg
• 3 egg yolks MERINGUE TOPPING
• 3 egg whites
• ½ cup sugar
METHOD
1 Preheat oven to 160C and line a 6-hole muffin tray with cafestyle muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
2 Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth. Stir in sifted flour and baking powder. Evenly distribute mixture into tray and bake for 25-30 minutes. Remove from tray and allow to cool. 3 To make lemon syrup filling, heat the lemon juice and butter in a pan until bubbling. Add the sugar and eggs, whisking vigorously to prevent eggs from cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly. Remove from heat when texture is glossy and slightly thickened.
4 Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and then replace the cake lid.
5 To make the meringue, use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more. Continue to beat until the mixture is glossy and holds a firm peak. Using a piping bag or a tablespoon, pipe meringue on to the top of each cake. Brown with a kitchen blow torch or, alternatively, place under the grill for a minute or two until golden.