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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was from Super Food Ideas Magazine (March 2004). These cakes are fantastic- beautiful fresh flavours with the oranges, lemons and limes. Use a good quality flour blend. Ingredients:
150 g butter, softened |
1 2/3 cups caster sugar |
2 lemons, juice and rind of, finely grated |
2 oranges, juice and zest of, finely grated |
2 limes, juice and zest of, finely grated |
3 eggs |
1 cup gluten-free self-raising flour, sifted |
100 g almond meal |
1 1/2 tablespoons milk |
Directions:
1. Preheat oven to 170°C 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.
4. Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean.
5. Stand for 5 minutes. Turn onto a wire rack over a baking dish.
6. 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.
7. Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.
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