Feijoa and lemon syrup cakes
The feijoa slices on top of these delicious little tangy lemon syrup cakes will caramelise as they cook.
- 50 mins cooking
- Serves 6
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Ingredients
- 100 gram butter, softened
- 1/2 cup caster sugar
- 2 eggs
- 1/2 cup desiccated coconut
- 3/4 cup plain flour
- 1 teaspoon baking powder
- 4 feijoas, peeled and sliced
Lemon Syrup
- juice of 6 lemons
- 1 cup water
- 1 cup white sugar
Method
- 1Heat the oven to 180°C. Grease and flour a cake tin with six 1-cup-capacity moulds.
- 2In a bowl, beat the butter and sugar until pale and creamy. One at a time, beat in the eggs. Stir in the coconut, flour and baking powder.
- 3Spoon the mixture into the tins. Place a few feijoa slices on the top of each cake.
- 4Bake for 30 minutes or until a skewer inserted comes out clean. Cool the cakes in the tins.
- 5Remove the cakes and pour hot lemon syrup (method below) generously over each of them.
- 6To make the syrup, put the lemon juice, water and sugar in a saucepan and heat until boiling, stirring to completely dissolve the sugar. Simmer hard for 3–5 minutes or until thick.
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