LIME & YO­GHURT CAKES WITH LIME SYRUP

Woman’s Day (Australia) - - Food to Love -

MAKES 12 PREP + COOK 40 MINS

170g but­ter, soft­ened

2/ cup caster sugar 3 1 tbsp finely grated lime rind 2 eggs 1 1/ cups gluten-free 3 self-rais­ing flour 1 tsp xan­than gum

2/ cup Greek-style yo­ghurt 3

LIME SYRUP

2 medium limes ½ cup caster sugar ¾ cup wa­ter

1 Pre­heat oven to 160°C. Grease 12 holes of a 1/3- cup ca­pac­ity mini kugel­hopf pan.

2 In a small bowl, us­ing an elec­tric mixer, beat but­ter, sugar and rind un­til pale and fluffy. Beat in eggs, one at a time, un­til just com­bined. Trans­fer mix­ture to a large bowl, fold in sifted flour, gum and yo­ghurt, in two batches. Spoon mix­ture into holes, smooth sur­face.

3 Bake cakes for 25 mins or un­til a skewer in­serted into the cen­tre comes out clean. Stand cakes in pans for 5 mins be­fore turn­ing onto a wire rack over an oven tray.

4 LIME SYRUP Peel rind from limes into 1cm-wide strips, place in a small saucepan, cover with wa­ter. Bring to the boil, drain. Re­peat 4 more times. Mean­while, squeeze limes – you will need ¼ cup juice. Re­turn rind to pan with sugar, wa­ter and juice. Stir over medium heat un­til sugar is dis­solved. Sim­mer, un­cov­ered, for 15 mins or un­til syrup has thick­ened.

5 Pour hot syrup evenly over hot cakes. Serve cakes warm with ex­tra yo­ghurt, if liked.

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