INGREDIENTS
| 250g butter, softened
1 cup caster sugar 2 tsp grated lime zest 4 eggs 2 cups self-raising flour |
1 cup yoghurt
Lime Syrup
| 1 cup caster sugar
2/3 cup lime juice 60ml water 2 tsp grated lime zest
|
Whipped cream or ice cream to serve
METHOD
| 1. | Grease a 12 hole muffin pan (or 12 individual dariole moulds). Line the bases with a round piece of baking paper. |
| 2. | Cream butter, sugar and lime zest until light and fluffy. Add eggs, one at a time, beating until combined. |
| 3. | Stir in flour and yoghurt until just combined; divide the mixture between the pans, filling each approximately ¾ full. |
| 4. | Place pan into the Steam Oven and steam at 100°C for 25 minutes. |
| 5. | Stand cakes for 5 minutes before turning out, pour hot syrup over hot cakes. Serve with fresh whipped cream or ice cream. |
Lime Syrup
| 1. | Make lime syrup by combining ingredients in a small pot on high heat, Induction setting 8 and boiling until sugar dissolves. |
Note
Place prepared pans into the Oven on the wire rack on shelf position 1. |
Re-set to Combi Mode: Fan Plus 160°C + 100% moisture + 15 minutes.
APPLIANCE / FUNCTION
Miele
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