Name: Lemon and pink grapefruit syrup cakes
Cook time: 50 min
Total time: 50 min
Ingredients: 125 gram butter; 2 eggs; 2 teaspoon finely grated lemon rind; 2 teaspoon finely grated pink grapefruit rind; 2/3 cup (150g) caster sugar; 2/3 cup (160ml) buttermilk; 2 tablespoon lemon juice; 1 1/2 cup (225g) self-raising flour pink grapefruit syrup; 3/4 cup (180ml) pink grapefruit juice; 1 cup (220g) caster sugar; 1 lemon, sliced thinly

Ingredients

125 gram butter

2 eggs

2 teaspoon finely grated lemon rind

2 teaspoon finely grated pink grapefruit rind

2/3 cup (150g) caster sugar

2/3 cup (160ml) buttermilk

2 tablespoon lemon juice

1 1/2 cup (225g) self-raising flour pink grapefruit syrup

3/4 cup (180ml) pink grapefruit juice

1 cup (220g) caster sugar

1 lemon, sliced thinly

Method

1.Have butter and eggs at room temperature.

2.Preheat oven to 180°C/350°F. Grease 12-hole (⅓-cup/80ml) standard muffin pan.

3.Beat butter, rinds and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in buttermilk, juice and sifted flour, in two batches.

4.Divide mixture into pan holes. Bake about 25 minutes.

5.Meanwhile, make pink grapefruit syrup. Combine juice and sugar in medium saucepan. Stir over heat, without boiling, until sugar dissolves. Add lemon slices; bring to the boil. Boil, uncovered, without stirring, about 8 minutes or until syrup is thickened slightly.

6.Pour hot syrup over hot cakes in pan; top with lemon slices. Cool cakes in pan 30 minutes.

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