Mini Greek Lemon Syrup Cakes

One of our favourite New Zealand cookbook writers is Annabel Langbein.
This is her recipe for a Greek Lemon Syrup Cake halved and put into 4 dariole moulds...
(Don't need to cook these as long as the cake.)

Fresh out of the oven.

Greek Lemon Syrup Cake Recipe

To cook: 40-45 minutes

Finely grated rind of 3 lemons

1 tsp cardamom seeds, lightly crushed

1 1/4 cups sugar

6 large eggs

1 cup fine semolina

1/2 cup flour

1 tsp baking powder

Juice of 1 lemon

Recipe for lemon sauce (see below)

Preheat oven to 180 C

Beat rinds, cardamom, sugar and yokes until thick and pale.

Add semolina, flour, baking powder and juice. Stir to combine.

Beat egg whites to stiff peaks and gently fold into cake.

Pour into a greased 22-25cm tin. Bake 40-45 mins

until a skewer inserted into centre of cake comes out clean.

Turn out cake and while hot, brush with lemon syrup,

using all of it. Arrange slices of lemon from syrup

evenly over top of cake.

Serve with whipped cream. Keep in the fridge.

Lemon Syrup

Boil 1 1/4 cups sugar and 1 1/4 cups water in a pot for 4

minutes. Add 1 very thinly sliced lemon, pips removed,

And 1/4 cup lemon juice. Boil 5 mins. Remove from

heat. Syrup will keep 10 days in the fridge.

Ready to be devoured!