There is something very special about baby cakes… little cakes….small cakes. Baby cakes charm us. They evoke a certain sentimentality. They are incredibly inviting and downright irresistible.
These baby yoghurt cakes are soaked in a scented lime syrup that will transport your senses and leave you wishing you had made an extra batch. Enjoy them with tea, as a snack or take one to bed with a special book to read.
150g butter, melted and cooled down
200ml fresh breadcrumbs
500ml yoghurt
4 eggs
10ml grated lime rind or lemon if you don’t have lime
700g sugar
20ml baking powder
500g semolina or you may replace it with cake flour
20ml lime juice or lemon
20ml rose water
Preheat your oven to 180℃.
Prepare your mould (or muffin tin) by greasing it with butter and then dusting it with the fresh breadcrumbs. I added fresh cranberry hibiscus leaves to the bottom of my baking moulds as they have a wonderful citrusy flavour and add a beautiful colour and texture to the finished cakes.
Add the yoghurt, eggs and lime rind to the bowl of a stand mixer. Add 200g of the sugar and run the mixer for 2 – 3 minutes until the ingredients are well blended and the sugar dissolved.
Add the cooled butter and give it another good mix-through.
Add the semolina and baking powder and mix until incorporated.
Spoon the mixture into the baking moulds and bake for 30minutes.
Prepare the syrup while your cakes are in the oven:
Pour 750ml water and the remaining 500g sugar into a saucepan.
Turn on the heat and stir the mixture so that the sugar dissolves. Let the mixture come to the boil and keep it on a slow simmer for 5 minutes.
Remove the saucepan from the heat and add the lime juice and rose water.
Once your cakes are done, leave them to stand for 2 minutes, remove from the baking moulds and spoon over generous amounts of the syrup.
Let it cool slightly and soak up the scented sweetness before serving.
My Whisk and I 