Easter Goodies…Lemon, Lavender, Yogurt


Facebook-Likers,  this one’s for you:
The Easter Goodies are not based on any recipe, they are my invention. The recipe is for a pan that holds 12 small muffins or gugelhupfs. The idea is to bake small cakes which you can serve with coffee and/or ice cream. They are done in less than an hour.

1 Amalfi Lemon ( any other goes to, if small ones, use two), zest and juice
150 g sugar
2 eggs
180 g flour
60 g butter
1/2 Vanilla bean
150 g greek yogurt (me:0% fat, you: whichever you prefer)

For the syrup
1 teaspoon dried lavender flowers
40g sugar
Lemon juice

Preheat the oven to 180c.
For the dough, mix eggs and sugar until you get a creamy texture, add butter (not melted, just taken out of the fridge well in advance and cut in pieces), continue stiring the mixture, add grated lemon zest, juice of half a lemon (or of an entire if using a small one) and the yogurt. Scrap out the seeds of the vanilla bean and add to the mixture, stir until smooth and then add the flour. The dough remains pasty. Fill the moulds 3/4 full and bake for about 25 minutes.
Meanwhile, heat the remaining lemon juice, adding the sugar and lavender. Bring to a boil until the sugar is melted and you get a syrup. I left the lavender flowers in the syrup, some flowers would then stick to the cakes. If you don’t want to eat lavender, sieve the syrup.
Don’t let it cool, leave the pan on the stove until the Goodies are done in the oven.
Take the cakes out, switch off the oven, close the door. While the cakes are still hot, coat them with the syrup using a brush. In addition, I made little holes in the cakes with a toothpick so that the cakes are soaked with the syrup.
Take the cakes out of the moulds, place them on a heat-resistant plate and put them back in the oven for 10 more minutes, take them out again and coat them with a second layer of syrup. Let cool before you eat them all at once 🙂