LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
PUMPKIN CITRUS SYRUP CAKE
Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 23cm round cake tin, line the base with baking paper.
- Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
- Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
- Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
- Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
- Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
- To make syrup:- Combine all ingredients in saucepan.
- Stir constantly over heat without boiling until sugar is dissolved.
- Bring to boil, reduce heat, simmer 2 minutes without stirring.
Nutrition Facts : Calories 361.3, Fat 18.3, SaturatedFat 11.1, Cholesterol 97.4, Sodium 137.4, Carbohydrate 46.7, Fiber 0.8, Sugar 29.8, Protein 4
LEMON SYRUP CAKE
Make and share this Lemon Syrup Cake recipe from Food.com.
Provided by Kookaburra
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
- Set oven to 160°C (325°F).
- Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
- Add eggs, one at a time, beating constantly until the eggs are completely combined.
- Transfer the mixture into a larger bowl.
- Place a sieve over the larger bowl and sift in the flour.
- Add the coconut and stir until well mixed.
- Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
- Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
- Combine all the syrup ingredients in a small saucepan over a medium heat.
- Stir over the heat until the sugar is dissolved.
- (Do not let the mixture boil at this stage).
- When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
- Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
CITRUS SYRUP CAKES
This recipe was from Super Food Ideas Magazine (March 2004). These cakes are fantastic- beautiful fresh flavours with the oranges, lemons and limes. Use a good quality flour blend.
Provided by Jubes
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 170°C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.
- Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy. Add eggs, 1 at a time, beating well after each addition.
- Add flour, almond meal and milk to butter mixture. Mix.
- Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean.
- Stand for 5 minutes. Turn onto a wire rack over a baking dish.
- Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly.
- Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.
Nutrition Facts : Calories 426.9, Fat 23.5, SaturatedFat 10.7, Cholesterol 119.8, Sodium 136.2, Carbohydrate 52.4, Fiber 3.4, Sugar 42.8, Protein 5.9
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