Little citrus treats for the summer
I can’t believe it’s only a few weeks until the official start of summer, particularly as I’m still wearing my winter jumpers.
However, that beautiful weather must arrive at some stage, so I have prepared today’s recipe with the intention of pulling it out again as soon as it is sunny and warm enough for a Sunday afternoon tea.
The cakes are pretty as a picture and simple to make – and provide loads of options for variations. Feel free to use lemons instead of limes or swap for orange zest and juice, swap the coconut cream for more yoghurt, and the desiccated coconut for ground almonds.
If you prefer a cream cheese icing this also works well, as does the addition of a citrus sugar syrup if that takes your fancy.
Whichever way you choose to go, they make a delicious treat with a good cup of tea on a fine afternoon.
Mini lime and coconut cakes
Makes 6 Preparation: 20 minutes Cooking: 25-30 minutes
3 eggs 3⁄4 cup caster sugar 1⁄2 cup greek natural yoghurt 1⁄2 cup coconut cream 1⁄2 cup vegetable oil Finely grated zest of 2 limes 2 tablespoons freshly squeezed lime juice 1 1⁄4 cups self-raising flour 1 teaspoon baking powder 3⁄4 cup desiccated coconut
For the icing:
1 cup icing sugar 1-2 tablespoons freshly squeezed lime juice Edible flowers to garnish, optional
Preheat the oven to 180 degrees Celsius, and line the base and sides of 6 x 1-cup capacity mini cake tins (with removable bases). Put the eggs, sugar, yoghurt, coconut cream, vegetable oil, and lime zest and juice into a large bowl and beat well to combine.
Sift in the flour and baking powder, add the coconut and mix to combine.
Spoon into the prepared tins, making sure not to fill more than three-quarters full.
Bake for 25-30 minutes until the tops spring back when lightly pressed.
Cool for 15 minutes before removing from the tins, then cool completely on a wire rack.
Once the cakes are cold, whisk the icing sugar with one tablespoon of the lime juice, adding more as necessary to achieve your desired consistency. Spoon over the cakes allowing the icing to drizzle down the sides.
Decorate with edible flowers, if using.