In just the right spot between tart and sweet are these lime and yoghurt mini bundt cakes. They come with a hint of floral, courtesy of homemade elderflower syrup – presenting as a great recipe to impress the crowd with at a high tea or even picnic. Plus, you don’t have to look beyond the candied limes for the perfect cake-topper!
- 3 limes
- ½ cup (110 g) caster (superfine) sugar
- 1 cup (250 ml) water
- ¼ cup (55 g) caster (superfine) sugar, extra
LIME & YOGHURT CAKES
- 250 g butter, softened
- 2 tsp vanilla extract
- 1 tbsp finely grated lime rind
- 1 cup (220 g) caster (superfine) sugar
- 3 eggs, separated
- 2 cups (300 g) self-raising flour
- 1 cup (280 g) Greek-style yoghurt
- 2 tbsps edible white flowers, to decorate (optional)
- ⅓ cup (80 ml) strained lime juice
- ¾ cup (165 g) caster (superfine) sugar
- ¼ cup (60 ml) water
- ½ cup (125 ml) elderflower cordial
Make candied lime rind: Peel rind from limes into 1 cm wide strips; place rind in a small saucepan, cover with water. Bring to the boil; drain. Repeat four times.
Return rind to pan with sugar and the water; simmer, uncovered, for 20 mins or until rind is translucent and most of the syrup has evaporated. Drain. Place candied rind on a wire rack to cool. Toss rind in extra sugar to coat. Cut into shorter lengths.
Preheat oven to 180 C. Grease eight 11 cm mini kugelhopf pans.
Beat butter, extract, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time, until just combined. Transfer mixture to a large bowl; fold in sifted flour and yoghurt, in two batches.
Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Spoon mixture into pans; smooth surface.
Bake cakes for 30 mins or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 mins before turning out onto a wire rack placed over an oven tray.
Meanwhile, make elderflower syrup: eat ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.
Pour hot syrup evenly over hot cakes. Serve cakes warm or cool, topped with candied rind, remaining syrup and flowers.
TIP Mini kugelhopf pans, also known as bundt pans, are sold in packs of two from leading department and kitchenware shops. The candied lime rind can be made a day ahead; store in an airtight container. The cakes are best made on day of serving.