LIME & YOGHURT CAKES WITH LIME SYRUP
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
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.