We were off on Saturday to visit some lovely friends in Red Hill, so I decided l would bring along some cakes. I had some beautiful limes that we got last weekend at the market so after searching through my recipe books l came across this recipe for mini lime syrup sponge cakes. The kids and l decided to make them together, my sons have a weird love of anything lemon or lime so much so that they will eat them like oranges.The cakes were delicious, l think they're better served warm but don't get me wrong they were still delicious cold. As you can see from the photo they sunk in the middle a little, this was due to overfilling the cases and having a broken seal on the oven (I hope!).
Ingredients
125g unsalted butter, softened
175g caster sugar
2 large eggs, lightly beaten together
Zest of 1 lime
175g self-raising flour
Pinch of salt
4 tbsp milk
Syrup
4 tbsp lime juice
Zest for 1 lime
100g icing sugar
1. Preheat oven to 180 degrees C, and butter a mini loaf tin ( I used a friand tin with cake liners so the wouldn't stick) and lightly dust with flour and set aside.
2. Cream together the butter and sugar, then slowly add the eggs and lime zest, beating well after each addition.
3. Fold in the flour and salt, then the milk, then spoon into the loaf tins and bake for 20-25 minutes or till a skewer inserted into the middle comes out with a few moist crumbs stuck. Once baked, remove from the oven, set onto a cooling tray and prick all over with a toothpick/skewer.
4. When the cakes have left the oven, prepare the syrup by putting the lime juice and sugar into a small saucepan and heat gently till the sugar has completely dissolved.
5. Carefully place the lime zest on each of the cakes just before serving
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