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    You are in: Home / Australian / Citrus Syrup Cakes Recipe
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    Citrus Syrup Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    **Jubes**'s Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    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. Add eggs, 1 at a time, beating well after each addition.
    3. 3
      Add flour, almond meal and milk to butter mixture. Mix.
    4. 4
      Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean.
    5. 5
      Stand for 5 minutes. Turn onto a wire rack over a baking dish.
    6. 6
      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.
    7. 7
      Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.

    Ratings & Reviews:


    Nutritional Facts for Citrus Syrup Cakes

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 426.9
    Calories from Fat 211
    Total Fat 23.5 g
    Saturated Fat 10.7 g
    Cholesterol 119.7 mg
    Sodium 136.2 mg
    Total Carbohydrate 52.4 g
    Dietary Fiber 3.3 g
    Sugars 42.8 g
    Protein 5.8 g

    The following items or measurements are not included:

    gluten-free self-raising flour

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