Ingredients:
160g unsalted butter, softened
3/4 cup organic raw sugar
3 organic free range eggs
3/4 cup organic spelt flour
2 teaspoons gluten-free baking powder
1 1/2 cups organic almond meal
1 teaspoon finely grated lemon rind from organic lemons
1/4 cup lemon juice from organic lemons
Lemon syrup
2/3 cup caster sugar
1 teaspoon finely grated lemon rind
1/4 cup lemon juice
Method:
Using an electric mixer, beat butter and sugar then add eggs, 1 at a time, beating well after each addition. Sift spelt flour and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
Using an electric mixer, beat butter and sugar then add eggs, 1 at a time, beating well after each addition. Sift spelt flour and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
Spoon mixture into prepared, bake for approx 25 minutes at 180 C or until a skewer inserted in the centre of 1 cake comes out clean. Makes 8
While the cake is cooking, make lemon syrup by combining sugar, lemon rind, lemon juice and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. With a spoon, drissle syrup over cakes.
Serve hot or cold.
Recipe Review:
The second batch I made had a very strong lemon taste. It was just a matter of adjusting the amount of lemon sauce that I added and found it was a real hit.
Organic Recipe Rating:
Cost Rating - 3/5 - at a cost between $1c and $1.25 dollar per serve, this is a little on the costly side. But thinking about what you would spend at a cafe, they are still great value.
Preparation Rating - 4/5 - although it's not a throw together, it pretty simple to put one ingredient after another. The syrup requires a little attention so as to make sure it doesnt turn into toffee.
Taste Rating - 4/5 taste good. Need to be careful not to go overboard with the lemon as it can be a little tangy as my husband found out.
Overall Family Rating 8/10 - although a little costly and not completely fool proof, these mini lemon cakes taste great. They are definately a treat worth making every now and then.
Recipe Review:
The second batch I made had a very strong lemon taste. It was just a matter of adjusting the amount of lemon sauce that I added and found it was a real hit.
Organic Recipe Rating:
Cost Rating - 3/5 - at a cost between $1c and $1.25 dollar per serve, this is a little on the costly side. But thinking about what you would spend at a cafe, they are still great value.
Preparation Rating - 4/5 - although it's not a throw together, it pretty simple to put one ingredient after another. The syrup requires a little attention so as to make sure it doesnt turn into toffee.
Taste Rating - 4/5 taste good. Need to be careful not to go overboard with the lemon as it can be a little tangy as my husband found out.
Overall Family Rating 8/10 - although a little costly and not completely fool proof, these mini lemon cakes taste great. They are definately a treat worth making every now and then.
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