Lemonz Syrup Cake

Cake Batter

3 60g eggs, beaten
1 cup caster sugar
¾  milk
50g butter, diced
1 ½ cups flour
¼ tsp salt
2 tsp baking power

Method

Pre-heat oven to 170C.

Grease pudding moulds with butter and flour.

In a mixing bowl, beat the eggs well until fluffy then beat in the sugar gradually until the mixture is thick.

In a saucepan, bring the milk to boiling point, add the butter, remove from the heat and stir the butter until melted.

Sift the dry ingredients then fold into the egg mixture, a third at a time.

Add the liquid, mixing well but don’t over beat.

Spread into moulds two thirds full and bake for approximately 20 minutes.

Lemon Syrup

1 cup raw sugar
2/3 cup water
1 ½ tbsp butter, diced
60ml LemonZ limoncello
1 lemon, zested
¾ cup lemon juice

Method

In a saucepan, place in the raw sugar, water, butter and LemonZ, bring to the boil, stirring.

Simmer for 5 minutes.

Remove from the heat, add zest and juice.

When the cakes are cooked, turn out, use a skewer and prick holes all over.

Place the cakes in a deep roasting dish and pour over the syrup evenly.

If there is syrup in the bottom of the pan, turn the cakes over to absorb the remaining syrup for 2 hours.

Serve with vanilla mascarpone, lemon curd and dried gorse flowers!

Suggested wines to complement this recipe

Sparkling wine
Cloudy Bay Pelorus NV

Riesling
Remarkable Bannockburn 2008