Lemon-Lime Ricotta Cakes with Lemon Syrup
175g butter, softened, plus extra for greasing
80g (1/2 cup) brown sugar, firmly packed
1 1/2 cups ground almonds
1 teaspoon vanilla extract
3 eggs at room temperature
1 cup self-raising flour, sifted
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lime zest
3 tablespoons lemon juice
1/2 cup ricotta, drained, roughly mashed with a fork
1 teaspoon lemon juice
220g (1 cup) caster sugar
1 tablespoon lemon zest
1/2 teaspoon lime zest
1. Preheat the oven to 180Â°C (fan-forced). Grease 6 x 185m1 (3/4 cup) mini ring tins. Use electric beaters to beat the butter and brown sugar for 5 minutes or until fluffy. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time, until well combined, then the flour. Fold through the lemon and lime zest, lemon juice and ricotta.
2. Spoon the mixture into the tins and bake in the preheated oven for 20 minutes or until golden brown. Cool for 2 minutes and turn out.
3. As the cakes cook, make the syrup. Combine the lemon juice, sugar and 125ml (1/2 cup) water in a saucepan over medium-high heat. Bring to the boil, stirring continuously. Reduce heat to medium and simmer for 10-15 minutes or until thick. Add the zest. Drizzle syrup over cakes.