Lemon and lime cakes


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:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart 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?
Work this out...

Keeping:

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

Step by step recipe


Stage 1 - 5 min.
Lemon and lime cakes : Photo of step #1
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.
Lemon and lime cakes : Photo of step #2
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.
Lemon and lime cakes : Photo of step #3
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.
Lemon and lime cakes : Photo of step #4
Increase the mixer speed and leave the mixture to cream and aerate.

Stage 5 - 3 min.
Lemon and lime cakes : Photo of step #5
Gradually add 50 g liquid cream and 10 g rum...

Stage 6 - 3 min.
Lemon and lime cakes : Photo of step #6
...then 90 g Noisette butter.

Stage 7 - 8 min.
Lemon and lime cakes : Photo of step #7
Finish by gently folding in the flour+baking powder+salt mixture a little at a time with a soft spatula.

Stage 8 - 4 min.
Lemon and lime cakes : Photo of step #8
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.
Lemon and lime cakes : Photo of step #9
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,326 Kcal or 9,738 Kj42 gr323 gr108 gr
116 %16 %30 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
260 Kcal or 1,089 Kj5 gr36 gr12 gr
13 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
775 Kcal or 3,245 Kj14 gr108 gr36 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?

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)
FlourFlour: 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
EggEgg: 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 syrupCitrus syrup: You can get more informations, or check-out other recipes which use it, for example:
Caster sugarCaster 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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