Make the most of lemons this season with these tanglicious little dessert cakes.
Ingredients
- 3 medium lemons
- 1 1/4 cups caster sugar
- 125g butter, softened
- 2 eggs, separated
- 1 cup self-raising flour
- 2 tablespoons milk
- Double cream, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons sugar on a plate. Dip slices, one at a time, in sugar. Turn to coat. Place in prepared pan holes.
- Step 2Grate 2 teaspoons rind from 1 lemon. Juice remaining lemons. Using an electric mixer, beat butter, 1/2 cup sugar and lemon rind until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form.
- Step 3Sift flour over butter mixture. Add 1 tablespoon lemon juice and milk. Stir until just combined. Using a large metal spoon, gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
- Step 4Meanwhile, place remaining sugar and 1/3 cup lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream.
- High protein
Nutrition
1875 kj
Energy
19g
Fat Total
12g
Saturated Fat
2g
Fibre
6g
Protein
121mg
Cholesterol
318.92mg
Sodium
45g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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