view cart

0 items
$0.00

Processing, please wait...
Please do not refresh the page or go back until the processing has completed.
Suggestions/Feedback
Back

Desserts

Lime Cakes with Chilli Lemongrass Syrup

Serves 6 Print Recipe

Ingredients

Lime Cakes with Chilli Lemongrass Syrup
  • 1/4 teaspoon finely chopped of Naga Bhut Jolokia (Ghost) Chilli YELLOW ()
  • 1/4 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 Lemon grass syrup

    ¾ cup sugar

    ¾ cup water

    4 lemon grass 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 the chilli lemon grass syrup:

     

    Place sugar, water, Turbo Supercharge, Yellow Naga Bhut Jolokia (Ghost Chilli) and lemon grass 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.