Little lemongrass cakes
Despite the name, lemongrass itself has nothing to do with lemons. A member of the grass family, it looks a bit like something you'd find on the sand dunes in the Coromandel. Its characteristic citrusy flavour is a strong fixture in most Southeast Asian cuisines.
Lemongrass is absolutely delicious in a sweet context too. These wee cakes are wonderfully straightforward to make, and are also gluten free. They will even keep well in a tin for up to a week!
Ingredients:
- 200g finely chopped lemongrass
- 250g caster sugar
- 4 eggs
- 200g soft butter
- 150g coconut threads
- 150g ground almonds
- 2 tsp baking powder
- 100g cream cheese
- zest of 1 lime
- 1 Tbsps. icing sugar
Method:
- Preheat the oven to 170°C.
- Grease a jumbo muffin tin well with butter or cooking spray, or alternatively, if you want a larger single cake, grease and line a 20cm spring form cake tin.
- Combine the lemongrass and caster sugar in a food processor and whizz until the lemongrass is well blitzed.
- Drop in the eggs and blend to combine, followed by the butter, coconut threads, ground almonds and baking powder, so that the ingredients are just mixed together.
- Transfer the mixture to the prepared tin, and bake in the preheated oven for 30 minutes, or for 45 minutes if you are making one whole cake, until a skewer comes out clean.
- Allow the cakes to cool down a little before turning out onto a rack to cool completely.
- Combine the cream cheese, lime zest and icing sugar and use to ice the cooled cakes.
What are your favourite kind of cakes to serve with afternoon tea? Let us know in the comments below.
Written by Sam Mannering. First appeared on Stuff.co.nz.
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