With these little babies in season, it’s hard to walk past the fruit stall and not grab a bagful. Especially when the damage is only a mere $2! Oh the pure joy you get when finding a steal extends even to the fruit stall…?
Having bookmarked this recipe from Australian Gourmet Traveller for ages, I was glad when the perfect excuse to make it finally came up. Aparna of My Diverse Kitchen is hosting MBP August 2008 with the theme “Fruit Fare”, where fruit has to be incorporated into a dish. One of the rules is also to use a recipe from a fellow blogger, and incidentally, one of my all-time fave bloggers, Jen of Milk and Cookies has also made these and blogged about it before. You can read it here.
These baby lemon cakes were such a breeze to make, and my initial dismay at how little the batter for 2 servings seemed to be were soon turned to relief as I realized how moist and rich these were. Even better was the discovery of lemon-specked honeyed butter which I can see melting so beautifully on a nice thick slice of toast. Sweet heavens.
Served warm, this works out to be a real wintry treat! Try it and I’m sure you’ll love it.
Note: Some changes I made: (1) Instead of using lime, I used lemon. (2) As I didn’t have self raising flour on hand, I used good ol’ plain flour with a little bit of baking powder. (3) Also since I prefer whole foods, honey was used in place of sugar in all cases. (4)Yoghurt was used in placed of sour cream. (4) The passionfruit cream also called for icing sugar, but I omitted that and found it juste parfait. Feel free to add the icing sugar if you feel it isn’t sweet enough.
Baby lemon cakes with Passionfruit Syrup & Cream
125g soft buerre
3/4 cup honey
2 tbsp finely grated lemon rind
1/2 cup yoghurt
1 cup self-raising flour
1/2 cup honey
1/3 cup lemon juice
pulp from 3 passionfruit
300ml thickened cream
pulp from 1 passionfruit
30gm icing sugar, sieved (optional)
1. Preheat oven to 170C. Beat le buerre, honey et lemon rind until light and fluffy. Add eggs and beat to combine. Add yoghurt and combine. Fold in flour and spoon mixture into 10 greased and prepared small cake moulds or a muffin tray. Bake for 15 minutes or until golden. Cool.
2. For the syrup, place all the incredients and 1/4 cup water in a small saucepan and stir over medium high heat. When combined, bring to a boil and simmer for 10 mins or until syrupy. Makes ~ 1 cup.
3. For the cream, combine the ingredients and whisk until soft peaks form. Refrigerate until needed.
4. To serve, pour half the warm syrup over cool cakes and serve with passionfruit cream and extra syrup passed separately.