These divine lime and yoghurt mini bundt cakes are the perfect balance of tart and sweet. Drizzled with a sticky elderflower syrup, they make the ultimate dessert for entertaining guests at a high tea.
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Ingredients
Candied lime
Lime and yoghurt cakes
Elderflower syrup
Method
1.Make candied lime rind: Peel rind from limes into 1cm wide strips; place rind in a small saucepan, cover with water. Bring to the boil; drain. Repeat four times.
2.Return rind to pan with sugar and the water; simmer, uncovered, for 20 minutes or until rind is translucent and most of the syrup has evaporated. Drain. Place candied rind on a wire rack to cool. Toss rind in extra sugar to coat. Cut into shorter lengths.
3.Preheat oven to 180°C. Grease eight 11cm mini kugelhopf pans.
4.Beat butter, extract, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time, until just combined. Transfer mixture to a large bowl; fold in sifted flour and yoghurt, in two batches.
5.Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Spoon mixture into pans; smooth surface.
6.Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes before turning out onto a wire rack placed over an oven tray.
7.Meanwhile, make elderflower syrup: eat ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.
8.Pour hot syrup evenly over hot cakes. Serve cakes warm or cool, topped with candied rind, remaining syrup and flowers.
Mini kugelhopf pans, also known as bundt pans, are sold in packs of two from leading department and kitchenware shops. The candied lime rind can be made a day ahead; store in an airtight container. The cakes are best made on day of serving.
Note
