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    You are in: Home / Recipes / Lemon Cakes With Lemon Basil Syrup Recipe
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    Lemon Cakes With Lemon Basil Syrup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    chia's Note:

    from gourmet, this is a nice light passover dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make cakes:.
    2. 2
      Put oven rack in middle position and preheat oven to 350°F Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
    3. 3
      Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
    4. 4
      Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
    5. 5
      Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
    6. 6
      Make syrup:.
    7. 7
      Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
    8. 8
      Assemble dessert:.
    9. 9
      Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
    10. 10
      Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

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    Nutritional Facts for Lemon Cakes With Lemon Basil Syrup

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 441.5
     
    Calories from Fat 238
    54%
    Total Fat 26.5 g
    40%
    Saturated Fat 16.0 g
    80%
    Cholesterol 156.3 mg
    52%
    Sodium 128.2 mg
    5%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 0.1 g
    0%
    Sugars 48.5 g
    194%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    matzos

    fresh lemon zest

    basil sprigs

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