Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
9,9303.4/5 for 7 ratings
Grade this recipe: Last modified on: April 3rd 2019
To serve 3 pieces, you will need:
- 0
150 g caster sugar - 1
1 lemon - 2
1 lime - 3
200 g flour - 4
3 g baking powder - 5
3 g salt - 6
150 g egg - 7
50 g liquid cream - 8
10 g rum - 9
90 g Noisette butter - 10
150 ml Citrus syrup - Total weight: 896 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 39 min. | 20 min. | 45 min. | 1 hour 44 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, wrapped in plastic film. .Step by step recipe
Stage 1 - 5 min.
Put 150 g caster sugar into a mixer bowl.
Grate the zest of 1 lemon and 1 lime into the bowl and mix well.
Note: for maximum flavour, this mixture can be prepared the day before and left in the fridge overnight, covered with plastic film.
Grate the zest of 1 lemon and 1 lime into the bowl and mix well.
Note: for maximum flavour, this mixture can be prepared the day before and left in the fridge overnight, covered with plastic film.
Stage 2 - 3 min.
Preheat the oven to 340°F (170°C).
Sieve together 200 g flour and 3 g baking powder, then add 3 g salt.
Sieve together 200 g flour and 3 g baking powder, then add 3 g salt.
Stage 3 - 3 min.
Stage 4 - 5 min.
Increase the mixer speed and leave the mixture to cream and aerate.
Stage 5 - 3 min.
Gradually add 50 g liquid cream and 10 g rum...
Stage 6 - 3 min.
...then 90 g Noisette butter.
Stage 7 - 8 min.
Finish by gently folding in the flour+baking powder+salt mixture a little at a time with a soft spatula.
Stage 8 - 4 min.
Divide the cake batter between small tins or moulds about 5 x 2 x 2 inches (12 x 6 x 6 cm).
Stage 9 - 45 min.
Bake for about 45 minutes.
Stage 10 - 5 min.
Soak the cakes with 150 ml Citrus syrup while they are still hot.
Stage 11 - 20 min.
LEave to finish cooling on a wire rack.
Remarks
It is easier to leave the cakes in their tins or moulds while adding the syrup. This also allows the syrup to soak in more effectively.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,326 Kcal or 9,738 Kj | 42 gr | 323 gr | 108 gr |
| 116 % | 16 % | 30 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 260 Kcal or 1,089 Kj | 5 gr | 36 gr | 12 gr |
| 13 % | 2 % | 3 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 775 Kcal or 3,245 Kj | 14 gr | 108 gr | 36 gr |
| 39 % | 5 % | 10 % | 5 % |
How much will it cost?
- For 3 pieces : 2.34 €
- Per piece : 0.78 €
Note : These prices are only approximate.
Source
Home made, but based on a recipe by Thomas Marie (MOF Boulanger).More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Prune Far, Chocolate mug cake, Rabbit civet, Coq au vin, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Chestnut cake, X-Files cookies, Crunchy salad, Parisian-style chocolate custard tart, ... All |
 | Citrus syrup: You can get more informations, or check-out other recipes which use it, for example: |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Brioche dough, Real custard sauce (crème anglaise), Caramelised apple pie, Rolled chestnut and apple brioche, ... All |
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