FEATURE RECIPE
Baby lime cakes with passionfruit syrup and cream

Baby lime cakes with passionfruit syrup and cream

Serves 10



Lime cakes
125 gm   soft butter
165 gm (¾ cup)   caster sugar
2 tbsp   finely grated lime rind
3   eggs
120 gm (½ cup)   sour cream
150 gm (1 cup)   self-raising flour
Passionfruit syrup
110 gm (½ cup)   caster sugar
80 ml (1/3 cup)   lime juice
3   passionfruit, pulp only
Passionfruit cream
300 ml   thickened cream
1   passionfruit, pulp only
30 gm   pure icing sugar, sieved


1 Preheat oven to 170C. Beat butter, sugar and rind using an electric mixer until light and fluffy, add eggs and beat to combine, then add sour cream and beat to combine. Fold in flour, then spoon mixture among 10 greased and floured 150ml-capacity dariole moulds and bake for 15 minutes or until golden. Cool for 5 minutes then turn onto a wire rack to cool completely.
2 For syrup, combine all ingredients and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and simmer for 10 minutes or until syrupy. Makes about 1 cup.
3 For cream, combine ingredients and whisk until soft peaks form. Refrigerate until required.
4 To serve, pour half the warm syrup over cool cakes and serve with passionfruit cream and extra syrup passed separately.


RECIPE Emma Knowles PHOTOGRAPHY Brett Stevens STYLING Emma Knowles


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