Citrus syrup cakes

Citrus syrup cakes

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Everyone can enjoy the party with these gluten-free orange and lemon cakes.

The ingredient of Citrus syrup cakes

  1. 150g butter, softened
  2. 1 2/3 cups caster sugar
  3. 2 lemons, rind finely grated, juiced
  4. 2 oranges, rind finely grated, juiced
  5. 2 limes, rind finely grated, juiced
  6. 3 eggs
  7. 1 cup gluten-free self-raising flour, sifted
  8. 100g packet almond meal
  9. 1 1/2 tbsp milk

The instruction how to make Citrus syrup cakes

  1. Preheat oven to 170u00b0C. Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.
  2. Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy. Add eggs, 1 at a time, beating well after each addition.
  3. Add flour, almond meal and milk to butter mixture. Mix. Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean. Stand for 5 minutes. Turn onto a wire rack over a baking dish.
  4. Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly.
  5. Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.

Nutritions of Citrus syrup cakes

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calories: https://schema.org
calories: NutritionInformation

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