Quick & Easy

Little makrut lime syrup cakes

The unique and aromatic flavour of makrut lime leaves is more well known in Asian style curries, but used here in these sweet lime syrup cakes, it is really quite amazing.
little kaffir lime syrup cakes




Preheat oven to moderate (180ºC/160ºC fan-forced). Grease a six-hole mini fluted tube pan or texas (¾-cup/180ml) muffin pan.


Beat butter, sugar and rind in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.


Transfer mixture to medium bowl; stir in sifted flour and buttermilk.


Divide mixture among prepared holes, smooth tops. Bake in moderate oven about 25 minutes.


Meanwhile, make lime syrup.


Stand cakes 5 minutes before turning onto wire rack over a tray. Pour hot lime syrup evenly over hot cakes. Serve cakes warm or cooled with whipped cream, if desired.

LIME SYRUP Combine all ingredients except grated lime rind in small saucepan; stir over low heat until sugar dissolved. Bring to a boil; remove from heat. Strain into medium heatproof jug. Stir in grated lime rind. Recipe is best made on day of serving. While the leaves of the makrut lime have a unique aromatic flavour, the fruit itself does not supply much juice, so use a normal lime for the juice and rind in this recipe. If buttermilk is unavailable, substitute ½ cup (125ml) reduced-fat milk combined with 2 teaspoons lemon juice.


Related stories