Recipe

Little kaffir lime syrup cakes

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

  • 35 mins cooking
  • Serves 6
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Ingredients

Little kaffir lime syrup cakes
  • 125 gram butter, chopped
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon grated lime rind (not kaffir lime)
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 4 kaffir lime leaves, shredded
  • 1/3 cup (80ml) lime juice (not kaffir lime)
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon water
  • 1 teaspoon grated lime rind (not kaffir lime)

Method

Little kaffir lime syrup cakes
  • 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.

Notes

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.

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