LEMON SYRUP CAKE
Make and share this Lemon Syrup Cake recipe from Food.com.
Provided by Kookaburra
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
- Set oven to 160°C (325°F).
- Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
- Add eggs, one at a time, beating constantly until the eggs are completely combined.
- Transfer the mixture into a larger bowl.
- Place a sieve over the larger bowl and sift in the flour.
- Add the coconut and stir until well mixed.
- Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
- Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
- Combine all the syrup ingredients in a small saucepan over a medium heat.
- Stir over the heat until the sugar is dissolved.
- (Do not let the mixture boil at this stage).
- When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
- Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
CITRUS SYRUP CAKES
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.
Provided by Jubes
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.
Nutrition Facts : Calories 426.9, Fat 23.5, SaturatedFat 10.7, Cholesterol 119.8, Sodium 136.2, Carbohydrate 52.4, Fiber 3.4, Sugar 42.8, Protein 5.9
STICKY CITRUS SPONGE CAKE
A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge
Provided by Sara Buenfeld
Categories Dessert, Treat
Time 1h10m
Yield Cuts into 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
CITRUS SYRUP
Categories Sauce Citrus Vegetarian Quick & Easy Winter Gourmet
Number Of Ingredients 3
Steps:
- In a 1 1/2-quart saucepan stir together sugar and juices and simmer, stirring occasionally, 5 minutes, or until sugar is dissolved and syrup is slightly thickened. Cool syrup. Syrup may be made 3 days ahead and chilled, covered. Makes about 1 1/4 cups.
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