Ingredients
Method
1.Preheat oven to moderate (180ºC/160ºC fan-forced). Grease a six-hole mini fluted tube pan or texas (¾-cup/180ml) muffin pan.
2.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.
3.Transfer mixture to medium bowl; stir in sifted flour and buttermilk.
4.Divide mixture among prepared holes, smooth tops. Bake in moderate oven about 25 minutes.
5.Meanwhile, make lime syrup.
6.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 kaffir 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.
Note
