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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.

17K 8 3.1

Last modified on: April 3^rd 2019

Keywords for this recipe:Pastry Lemon Lime Syrup Bakery Cake

For 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 ( How to... )
7 50 g liquid cream
8 10 g rum
9 90 g Noisette butter
10 150 ml Citrus syrup
Total weight: 896 grams

Change these quantities to make: 1 pieces 3 pieces 6 pieces 9 pieces

Change measures: Metric

Metric weight Metric volumes

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:

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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.

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.

Stage 3 - 3 min.

Start the mixer to whisk together the sugar and zest, mix well.

Gradually add 150 g egg after lightly beating with a whisk.

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.

Lemon and lime cakes : Photo of step #10

Soak the cakes with 150 ml Citrus syrup while they are still hot.

Stage 11 - 20 min.

Lemon and lime cakes : Photo of step #11

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.

Keeping:

Several days in the fridge, wrapped in plastic film. .

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 3 pieces : 2.34 €
Per piece : 0.78 €

Change currency:

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: Fish in a sesame crust, Toffee apple upside-down cake, Rabbit civet "à la normande", Little Christmas biscuits, French Family Cake, ... 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: Pistachio ice cream, Lemon creams, Citrus tart, Creamy plum and pear clafoutis, Nougat, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Chocolate mug cake, Quiche Bretonne, "Oeufs rabattus" with leeks, Pancake batter, ... All

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