Makes 12
Ingredients:
250g self-raising flour
200g caster sugar
1 lemon, grated rind and juice
1 orange, grated rind and juice
3 eggs
2 tbsps milk
100g butter, melted
Method:
1. Put the flour in a mixing bowl then add half the sugar and held the lemon and orange rind. Lighty beat the eggs and milk together then add to the bowl with the melted butter. Beat together until just smoth.
2. Spoon the mixture into a greased muffin tin. Bake in a preheated oven, 190 degreesC/375 degreedF/Gas Mark 5, for 12-15 minutes until well risen and the tops are craggy and firm to the touch.
3. Make the lemon and orange syrup. Put the remaining sugar and grated citrus rind in a bowl. Strain in the fruit juices then mix until the sugar has just dissolved.
4. As soon as the cakes come out of the oven, loosen the edges and turn out. Arrange in a shallow dish, prick the tops with a fork and drizzle the syrup over, little by little, until absorbed by the cakes. Leave to cool. The cakes are bst served on the day they are made.
Note: Like sponge cake. Careful with the amount of syrup, can be too sour.
