LEMON CAKES WITH PASSIONFRUIT SYRUP

Sunday afternoon at The Manor. Preheat your oven to 180 deg C. Grease 8 holes of a 12 hole muffin pan ( 1/3 cup / 80 ml size ). Combine 185 gm of self raising flour with 55 gm of castor sugar and 1 dsp of grated lemon rind . To mixture add 1 lightly beaten egg , 40 gm of melted butter , 2 tbs of milk and 210 gm of yoghurt . Using a wooden spoon , stir until just combined . Divide the mixture between the 8 muffin holes . Bake in the preheated oven for 25 minutes , let cakes stand in pans for 5 minutes , then turn onto a wire rack to cool completely . Now it is time to prepare the passionfruit syrup. Add 1 cup of water to a small saucepan and 55 gm of castor sugar, stir over a medium heat until the sugar dissolves . Leave the sugar to stir without stirring for 10 minutes . In a small bowl blend together 1 tsp of cornflour and 125 ml of strained passionfruit pulp , stir this through the sugar mixture until the mixture thickens . Finally stir in 3 tbs of finely sliced lemon rind . Cool and serve lemon cakes with passionfruit syrup.