Citrus Syrup Cakes

1. 1

   Preheat oven to 170C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.

2. 2

   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.

3. 3

   Add eggs, 1 at a time, beating well after each addition.

4. 4

   Add flour, almond meal and milk to butter mixture.

5. 5

   Mix.

6. 6

   Spoon into pan.

7. 7

   Bake for 20 minutes, or until a skewer inserted comes out clean.

8. 8

   Stand for 5 minutes.

9. 9

   Turn onto a wire rack over a baking dish.

10. 10

    Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat.

11. 11

    Stir until sugar dissolves.

12. 12

    Increase heat to high.

13. 13

    Bring to the boil.

14. 14

    Boil, without stirring, for 8 minutes, or until syrup thickens slightly.

15. 15

    Use a skewer to prick holes in tops of cakes.

16. 16

    Pour warm syrup over warm cakes.

No additional tips available.