Back to Main

Sticky lime & banana cakes

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on March 19, 2007

Servings: 8

Melted butter or margarine, for greasing
2 small over-ripe bananas
50g soft butter
110g (3/4 cup) self-raising flour
75g (1/3 cup) sugar
1 egg
2 tbs milk
1 lime, rind finely grated
lime syrup
2 limes
55g 1/4 cup) sugar
60mls (1/4 cup) water

Preheat oven to 180C. Brush eight 4.5cm x 7.50m individual cake pans with melted butter or margarine to lightly grease.

Mash the bananas. Place the bananas, soft butter, flour, sugar, egg, milk and lime rind in a medium mixing bowl. Beat with electric beaters on low speed until just combined. Increase speed to medium and beat for a further 1 minute or until mixture is just smooth. Do not overbeat.

Spoon the banana mixture into the cake pans and bake in the preheated oven for 20 minutes or until cooked when tested with a skewer.

To make lime syrup, peel rind from the limes using a vegetable peeler. Remove the white pith from the rind and cut the find into very thin strips. (Alternatively, use a zester.) Juice all three limes and reserve 60mls (1/4 cup) of juice.

Place lime rind, reserved lime juice, sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Bring o the boil and boil for 3-4 minutes or until slightly syrupy.

Allow the cooked cakes to stand for about 3 minutes in the pans, then brush half the hot syrup over the hot cakes and stand for a further 2 minutes before turning onto a wire rack to cool.

Allow the remaining syrup to cool. Brush the cool syrup over the tops of the cooled cakes and top with the lime rind strips.

Place the cakes into an airtight container and store at room temperature until required.

Notes & tips
You can make these cakes up to a day ahead. They can also be made in 8 medium (80mls/1/3-cup) muffin pans.

[Recipe Source]

Did you find this post useful? Then Digg It.


Write a comment

Remember personal info?
 (Alex R. Thomas & Co)