Mini Citrus Syrup Cakes

The ingredient of Mini Citrus Syrup Cakes

• melted butter to grease
• 2 lemons
• 2 limes
• 125g unsalted butter at room temperature cube
• 330g 1 1 2 cups caster sugar
• 2 eggs
• 190g 1 1 4 cups self raising flour sifted
• pinch of salt
• 80ml 1 3 cup milk
• 2 teaspoons finely grated lemon rind
• 60ml 1 4 cup water
• 1 1 2 tablespoons fresh lemon juice
• 1 1 2 tablespoons fresh lime juice

The Instruction of mini citrus syrup cakes

• preheat oven to 180u00b0c brush a six hole 185ml 3 4 cup mini angel food cake pan with melted butter to grease use a zester to remove rind from lemons and limes alternatively use a vegetable peeler to peel rind use a small sharp knife to remove white pith from rind cut rind into very thin strips set aside
• use an electric beater to beat butter and half the sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition until combined use a metal spoon to gently fold half the flour and salt into egg mixture until just combined fold in half the milk and rind until just combined repeat with remaining flour and salt then milk and rind
• spoon mixture evenly into greased pans bake in preheated oven for 18 minutes or until a skewer inserted into centre of cakes come out clean set aside for 2 minutes before turning onto a wire rack over a baking tray to cool
• meanwhile stir remaining sugar water lemon and lime juices in a small saucepan over low heat until sugar dissolves increase heat to medium and simmer uncovered for 5 minutes or until syrup thickens slightly
• pour syrup evenly over cakes top with shredded citrus rind

Nutritions of Mini Citrus Syrup Cakes

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