Mini Citrus Cakes with a Honey Drizzle

Makes 12

 

Keywords: honey recipe
Ingredients


250g Butter                          
1 cup sugar                    
4 free range eggs, at room temperature & beaten
2 cups flour, sifted                                                  
3 tsp baking powder          
Juice & Zest 3 lemons/limes and/or oranges
1 tsp vanilla essence
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For the drizzle – ¼ cup Sweetree honey,  ½ cup citrus juice.

Method

Pre heat the oven to 180ºC. Cream butter & sugar together, add eggs gradually until well combined. Add the juice & zest then fold in the flour & baking powder. Transfer to greased muffin tins and bake until golden brown and cooked – about 20 minutes.
For the drizzle, warm all the ingredients in a pot until dissolved together. Pour over the hot cakes and allow to cool in the tins. 


Recipe from Chef - Alison Worth


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