Here is a sneak peak at my Baby Lime Syrup Cakes (These ones were photographed by me a few weeks ago). I can't wait to see what the stylist does to all my recipes.
Baby Lime Syrup Cakes
125 g unsalted butter, softened
175 g caster sugar
175 g self raising flour, sifted
Zest of one lime
Pinch of salt
100ml lime juice (juice from 1-2 limes)
100g icing sugar
Few drops of coconut essence
Preheat oven to 180°C. Grease a 12 hole muffin tin and line each hole with two strips of paper to assist in gently lifting the cakes out when cooked.
Cream together butter and sugar. Add the eggs and lime zest and beat well. Gently fold in the flour and salt, and then the milk.
Spoon mixture into the muffin tins and cook for 25 minutes.
While the cakes are cooking prepare the syrup by adding the icing sugar, lime juice, and coconut essence and heating gently on the stovetop until the sugar is dissolved.
When the baby lime cakes are cooked, place the tin on a wire rack and prick them all over with a cake tester. Pour the syrup evenly over the cakes and allow to cool slightly.
When the cakes have cooled slightly and most of the syrup has been absorbed, gently loosen each cake with a knife and then gently remove from the tin using the paper strips.
The cakes can be decorated with a dollop of lime cream cheese frosting and some lime zest.
My husband went to a conference last week and gave me his conference satchel. I liked its size and messenger bag style and decided it would be perfect when I am doing home visits with my clients. So I transferred it from this……..
1. I am allergic to cats and dogs
2. My two children, my Mother, my sister, my brother, and myself were all born on the 6th of a month
3. I have lived in 4 countries, 6 cities, and more than 11 houses/apartments since getting married in 1990.
4. I am 5th generation Australian
5. I am a middle child
6. I love writing lists…
I won’t tag any one in particular but feel free to play along if you would like!
Posted by Lisa