Lemonz Syrup Cake
3 60g eggs, beaten
1 cup caster sugar
50g butter, diced
1 ½ cups flour
¼ tsp salt
2 tsp baking power
Pre-heat oven to 170C.
Grease pudding moulds with butter and flour.
In a mixing bowl, beat the eggs well until fluffy then beat in the sugar gradually until the mixture is thick.
In a saucepan, bring the milk to boiling point, add the butter, remove from the heat and stir the butter until melted.
Sift the dry ingredients then fold into the egg mixture, a third at a time.
Add the liquid, mixing well but don’t over beat.
Spread into moulds two thirds full and bake for approximately 20 minutes.
1 cup raw sugar
2/3 cup water
1 ½ tbsp butter, diced
60ml LemonZ limoncello
1 lemon, zested
¾ cup lemon juice
In a saucepan, place in the raw sugar, water, butter and LemonZ, bring to the boil, stirring.
Simmer for 5 minutes.
Remove from the heat, add zest and juice.
When the cakes are cooked, turn out, use a skewer and prick holes all over.
Place the cakes in a deep roasting dish and pour over the syrup evenly.
If there is syrup in the bottom of the pan, turn the cakes over to absorb the remaining syrup for 2 hours.
Serve with vanilla mascarpone, lemon curd and dried gorse flowers!
Suggested wines to complement this recipe
Cloudy Bay Pelorus NV
Remarkable Bannockburn 2008