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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.

49 K 3.1/5 (8 reviews)

1 hour 45 min. difficulté

Easy

2.35 €

3 pieces

11 Ingredients

Last modified on: April 3^rd 2019

For this recipe: I want to make it (412×) I made it (478×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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: 900 grams

Change these quantities to make:

1 pieces 3 pieces 6 pieces 9 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Resting: 20 min.

Cooking: 45 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	320 RDI=30 %	130 RDI=20 %	2,460 RDI=120 %	10,310 RDI: 120 %
Per 100 g	4 RDI=2 %	40 RDI=3 %	10 RDI=2 %	270 RDI=10 %	1,150 RDI: 10 %
Per piece	10 RDI=5 %	110 RDI=10 %	40 RDI=6 %	820 RDI=40 %	3,440 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk

How much will it cost?

For 3 pieces : 2.35 €
Per piece : 0.80 €

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

Like these other recipes: Coconut sweetcrust pastry, Apple and almond cake, Boeuf (beef) bourguignon, Viennese Shortbread, Oat financiers for Louise, ... See them all 201

Egg

Like these other recipes: Fruit crémeux, Hachis parmentier, Eggs "en cocotte" with spinach, Quiche filling mixture, Chestnut cake, ... See them all 236

Citrus syrup

You can get more informations, or check-out other recipes which use it, for example:

Caster sugar

Like these other recipes: Pear charlotte, Arizona cupcakes, Doughnuts, Plain cake, Shortbread tart with sweet apricots and rosemary, ... See them all 361

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