These tiny cakes are made with yoghurt and are light and airy and not like cake at all…. The syrup is acidic and leaves one’s palette refreshed and alive! Once you have made these cakes, they will become a firm favourite for those special occasions, whether you need a cake or a dessert.
250ml vegetable oil
250ml vanilla yoghurt
2 lemons; juice and zest
500ml self-raising flour
Preheat your oven to 160℃.
Grease a muffin tin or individual small cake moulds. Now dust the greased moulds with some cake flour, so that each mould is coated evenly with flour. Shake out any excess flour.
Add the sugar and oil to a mixing bowl and whisk together with an electric beater.
Add the eggs, one at a time, and whisk well.
Now stir in the yoghurt, lemon juice and the lemon zest.
Sift the flour directly into the mixing bowl in two or three batches and stir until just mixed through. DO NOT over mix.
Spoon the batter into the baking mould and tap the moulds lightly on a working surface to get rid of air bubbles.
Bake for 20 – 25 minutes or until a skewer comes out clean.
Cool the cakes completely on a cooling rack.
83ml lemon juice
83ml passionfruit pulp
Add all the ingredients to a saucepan and bring to the boil while stirring constantly.
Simmer the mixture for about 10 minutes so that you end up with a light syrup consistency.
Pour spoonfuls of the very hot syrup onto the cooled cakes before serving.