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Lime Cakes with Chilli Lemongrass Syrup

Serves 6

Ingredients

  • 1/2 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
  • 100g unsalted butter
  • ¾ cup caster sugar
  • 2 teaspoons finely grated lime rind
  • 3 eggs
  • 1¾ cup desiccated coconut
  • 1 cup self-raising flour, sifted
  • ¼ cup sour cream

    • Chilli Lemongrass syrup
  • 3/4 cup sugar
  • 3/4 cup water
  • 4 lemongrass stalks, white part only, chopped

Preparation

    Preheat oven to 160C. In an electric mixer, beat butter, sugar and rind until light and creamy. Add eggs and beat well. Fold through coconut, flour and sour cream and mix until combined. Spoon mixture into 6 x 1-cup capacity greased muffin pans. Bake for 35 minutes or until cooked when tested with a skewer.

    To make syrup, place sugar, water, Turbo Supercharge and lemongrass in a pan over low heat and stir until sugar is dissolved. Increase heat and simmer for 3 minutes. Strain. To serve, remove cakes from pan and drizzle with hot syrup. Serve with ice cream.