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Mini Lemon Cakes with Caramelized Peaches

Chef Brooks makes a delicious summer treat!
Mini Lemon Cakes with Caramelized Peaches

3 eggs
¾ cup butter, softened
¾ cup superfine sugar
1 ½ cups self-rising flour
1/8 teaspoon nutmeg
1 lemon rind
1 lemon, juiced

•Preheat oven to 350⁰F.
•Combine all ingredients in a large mixer, blending until smooth and fluffy.
•Divide into greased muffin cups.
•Bake for 20-24 minutes or until a toothpick comes out clean when poking it through the center of mini cakes.

Caramelized Peaches
½ stick butter
1/3 cup sugar
4 medium peaches, halved & seeded
2 tablespoons orange liquor
Dash Tone’s® Ground Cinnamon

•In a skillet, melt the butter.
•Dissolve the sugar in the skillet then add peaches and cook for about 2 minutes.
•Add orange liquor and cook another minute. Serve with a dash of Tone’s® Ground Cinnamon and over mini cakes or as side with syrup.

3 lemons, juiced
1 tablespoon orange liquor
¾ cup superfine sugar

•Heat the lemon juice and liquor over the stovetop.
•Add sugar to dissolve at a medium boil and cook for 3-4 minutes until thick. Serve over peaches.
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