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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.

32K 8 3.1

Last modified on: April 3^rd 2019

Keywords for this recipe:

For 3 pieces, you will need:

1 150 g caster sugar
2 1 lemon
3 1 lime
4 200 g flour
5 3 g baking powder
6 3 g salt
7 150 g egg ( How to... )
8 50 g liquid cream
9 10 g rum
10 90 g Noisette butter
11 150 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:

When will I finish if I start the recipe at ... ?
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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.

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.

Keeping

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

Source

Home made, but based on a recipe by Thomas Marie (MOF Boulanger).

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).

Possible allergens in this recipe: Gluten, Egg, Milk

How much will it cost?

For 3 pieces : 2.34 €
Per piece : 0.78 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Toasted almond cake, Four quarters, Dublin fruit scones, Tomato foccacia, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Leek and Mimolette tart, Pear and chocolate tart with a hint of mint, Brownies, Clafoutis batter, ... 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: Double raspberry tartlets, Strawberry and rhubarb crumble, Flambéd bananas , Quick Strawberry Millefeuille, Quick orange marmalade, ... All

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