MINI LIME-SYRUP SPONGES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 125g unsalted butter, softened
  • 175g caster sugar
  • 2 large eggs, lightly beaten together
  • Zest of 1 lime
  • 175g self-raising flour
  • Pinch of salt
  • 4 tbsp milk
  • Syrup:
  • 4 tbsp lime juice
  • Zest for 1 lime
  • 100g icing sugar

Directions

  • Preheat oven to 180 degrees C, and butter a mini loaf tin and lightly dust with flour and set aside.
  • Cream together the butter and sugar, then slowly add the eggs and lime zest, beating well after each addition.
  • Fold in the flour and salt, then the milk, then spoon into the loaf tins and bake for 20-25 minutes or till a skewer inserted into the middle comes out with a few moist crumbs stuck.
  • Once baked, remove from the oven, set onto a cooling tray and prick all over with a toothpick/skewer.
  • Once the cakes have left the oven, prepare the syrup by putting the zest, lime juice and sugar into a small saucepan and heat gently till the sugar has completely dissolved.
  • Boil for another 2-3 minutes, then remove from the heat and strain out the lime zest.
  • Carefully place the lime zest on each of the cakes, then use a tablespoon to pour syrup evenly over each of the cakes to soak each one through.
  • Leave to sit for about 5-10 minutes or till the syrup has been completely absorbed by the cakes, then remove and place onto a piece of baking paper inside an airtight container (but remember to save one to enjoy while still warm, hehehe!)

Notes

This recipe is from Nigella Lawson's "How to be a domestic goddess". You can read the post on my food blog - Kitchen Wench

Categories: Cake  Dessert 

Author Credit: Nigella Lawson-"How to Be A Domestic Goddess"

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