Lemon Syrup and Clove mini Cakes

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The tang of fresh lemon flavour is best served with thickened cream. Serve these as a dessert or breakfast!

Delicately spiced with cloves, these lemon cakes taste best eaten straight after you cook them, but you can make these ahead of time and store in an airtight container in the fridge – they will keep up to 2 days. Remove from fridge, pour over some of the syrup then microwave for 25 seconds.

 

Tools – 12 muffin baking tray; skewer or fork; pastry brush; wooden spoon; electric mixer;

Cake ingredients
(Makes 12)

1½ cups almond flour or almond meal
½ cup semolina flour
¾ tspn baking powder
½ tspn salt
1 level tspn ground cloves
Pinch of dried turmeric
¾ cup unsalted butter at room temperature, cut into small cubes
1 cup caster sugar
4 heaped tspn coconut sugar (optional)
Finely grated zest from 1 lemon
3 large eggs, beaten to blend
2 tablespoons fresh lemon juice

Syrup ingredients

Finely grated zest from 1 lemon
6 T fresh lemon juice
⅓ cup caster sugar

 

Making the cakes

Preheat oven to 175°C (350°F). Generously grease muffin tin with butter. Mix together almond flour, semolina flour, baking powder, salt, turmeric, and cloves, in a medium bowl.

In a separate large bowl beat together butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. If the butter isn’t really soft, start mixing the butter into the sugar with a wooden spoon.

Then, using an electric mixer on high speed, gradually add eggs and beat until glossy, about 1 minute. Then add dry ingredients and lemon juice and beat to combine for 1-2 minutes.

Divide the batter into the muffin cups and bake cakes until they are golden brown – about 25 minutes. Test with a skewer inserted into the centre of the cakes. If it comes out clean the cakes are ready.

Making the Lemon Syrup

Make the syrup while the cakes are baking. In a small saucepan, bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, constantly stirring to dissolve the sugar. Let the syrup come to a boil then reduce heat and simmer for 3-4 minutes. Remove from heat.

As soon as cakes come out of the oven, use a skewer to 4 or 5 poke holes into the top of the cakes. Brush the syrup over top of the cakes using about 2/3 of the syrup.

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Set tray aside to cool down completely before removing cakes. Serve with clotted cream and drizzle a little more syrup over the cake.

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Enjoy!

 

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