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mini lime yoghurt loaf cakes

Mini Lime Yoghurt Loaf Cakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8
Author Domestic Gothess

Ingredients

Cakes

  • 2 medium eggs
  • 125 g (2/3 cup) caster (superfine) sugar
  • finely grated zest of 2 limes
  • 65 g (1/2 cup + 1 scant tbsp) plain flour
  • 65 g (1/2 cup + 1 scant tbsp) ground almonds
  • 1 tsp baking powder
  • 65 g (1/4 cup + 1 tsp) butter, melted
  • 65 g (1/4 cup) greek yoghurt

Syrup

  • juice of 1 lime
  • 45 g (scant 1/4 cup) granulated sugar
  • 1 tbsp water

Icing

  • 50 g (scant 1/4 cup) greek yoghurt
  • 175 g (1 + 3/4 cups) icing (powdered) sugar
  • finely grated zest of 2 limes
  • 2 tsp granulated sugar

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an 8 hole mini loaf tin pan and line each section with a strip of greaseproof paper.
  2. Whisk together the eggs and sugar with an electric mixer for 5-8 minutes until pale, thick and at least doubled in volume. The beaters should leave a trail that disappears after a second or two when they are lifted from the bowl. Whisk in the lime zest.
  3. Mix together the flour, almonds and baking powder; gradually fold this mixture in to the eggs, alternating with the melted butter and yoghurt, until it has all been combined, be very gentle.
  4. Divide the batter between the tins (I like to use an ice cream scoop), there will be enough mixture to make 6-8, depending on the size of your tin.
  5. Bake for about 20 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
  6. While the cakes are baking make the syrup. Combine the lime juice, sugar and water in a small saucepan and bring up to the boil, simmer for a few minutes until syrupy, Remove from the heat and as soon as the cakes come out of the oven, brush each one generously with the syrup. Give each cake several coats of the syrup, allowing each one to soak in before adding the next, until you have used all of the syrup.
  7. Allow the cakes to cool in the tins for about 5 minutes, then turn them out onto a wire rack to cool completely.
  8. To make the icing, place the yoghurt in a bowl and sift in the icing sugar, stir until smooth. It should be thick but pourable, add a little more icing sugar if it is too thin, or a little more yoghurt if too thick.
  9. Stir together the lime zest and granulated sugar.
  10. Spread a generous spoonful of the icing over the top of each cake, allowing it to drip over the sides. Sprinkle over a little of the sugared zest to finish.
  11. Keep in an airtight container.

Recipe Notes

1. You will need an 8 cavity mini loaf pan.