In need of an Easter recipe? Perhaps you can bake a refreshing cake to celebrate the spring holidays, perfect for a Sunday morning, picnic with friends and family or better still a brunch and brainstorming morning with colleagues! What a splendid way to create a portable dessert for an ideal Easter treat whatever the occasion.

This light, lemony cake has a sweet moistness, where the results are amazing and the sweetened syrup adds a slight spice refreshing flavour leaving everyone happy.

Makes 6
Shopping List Cake:

160 grams plain or wholemeal flour
120 grams natural or Greek yoghurt
110 grams softened butter or margarine
100 grams brown sugar
2 large eggs
30 ml lemon juice
zest of 1 lemon
1 teaspoon baking powder
½ teaspoon salt

Shopping List Syrup:

100 ml water
50 grams brown sugar
The rind of 1 lime
2 thin slices of fresh ginger (5mm thick)

Method:

In a medium-sized mixing bowl, sift together the flour, baking powder and salt and set aside.

In a larger mixing bowl, beat butter (or margarine) until soft and fluffy using an electric beater. Once fluffy beat in the sugar and eggs, one at a time. Next, add the lemon juice and zest, beat in the yoghurt on a low setting.

Once the mixture is perfectly combined, gently add in the flour and gently mix until blended.

Using a tablespoon, spoon into a muffin tray and place into the oven. Bake for 40 minutes in the oven at a temperature of 200°C/ 400°F/ Gas mark 6 until the mini cakes are springy in the centre when you lightly press the middle with your fingers or a teaspoon.

Method for the syrup:

Combine all the ingredients into a small saucepan and bring to a boil over a high heat. Once boiling, reduce the heat gently stir until the sugar completely dissolves and the consistency of the syrup slightly thickens, slightly cool and strain the syrup and keep warm.

Once the cake has had time to cool spoon some of the syrup over the cake, allowing it to soak in and serve with a lovely cup of coffee or tea.

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