Name: Mini lemon yoghurt cakes with syrup
Cook time: 25 min
Total time: 25 min
Ingredients: 1/3 cup (50g) self-raising flour; 1/4 cup (55g) caster sugar; 1 1/2 tablespoon cornflour; 1/4 teaspoon bicarbonate of soda; 1 teaspoon poppy seeds; Lemon syrup; 1/2 teaspoon finely grated lemon rind; 1 teaspoon lemon juice 10g butter, melted lemon syrup; 1 medium lemon (140g); 1/4 cup (55g) caster sugar; 1/4 cup (60ml) water

Ingredients

1/3 cup (50g) self-raising flour

1/4 cup (55g) caster sugar

1 1/2 tablespoon cornflour

1/4 teaspoon bicarbonate of soda

1 teaspoon poppy seeds

Lemon syrup

1/2 teaspoon finely grated lemon rind

1 teaspoon lemon juice 10g butter, melted lemon syrup

1 medium lemon (140g)

1/4 cup (55g) caster sugar

1/4 cup (60ml) water

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Sift flour, sugar, cornflour and soda into small bowl; stir in seeds, yolk, yoghurt, rind, juice and butter.

3.Drop rounded teaspoons of mixture into baby patty cases on oven tray.

4.Bake, uncovered, about 10 minutes.

5.Meanwhile, make lemon syrup; using vegetable peeler, remove rind from lemon; shred peel finely. Juice the peeled lemon; place 2 teaspoons of the juice (reserve remainder for another use) in small saucepan with shredded rind, sugar and the water. Stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 5 minutes or until mixture thickens slightly; transfer to small heatproof jug.

6.Drizzle or brush hot lemon syrup over hot cakes.

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