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.
35K 8 3.1
Grade this recipe:

Last modified on: April 3rd 2019

Keywords for this recipe:
For 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.
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Step by step recipe


Stage 1 - 5 min.
Lemon and lime cakes
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
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
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
Increase the mixer speed and leave the mixture to cream and aerate.

Stage 5 - 3 min.
Lemon and lime cakes
Gradually add 50 g liquid cream and 10 g rum...

Stage 6 - 3 min.
Lemon and lime cakes
...then 90 g Noisette butter.

Stage 7 - 8 min.
Lemon and lime cakes
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
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
Bake for about 45 minutes.

Stage 10 - 5 min.
Lemon and lime cakes
Soak the cakes with 150 ml Citrus syrup while they are still hot.

Stage 11 - 20 min.
Lemon and lime cakes
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 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).
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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Household cake (Gâteau de ménage), Liège waffles, Almond tuiles, Cheese Soufflé, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Eggs with green asparagus and Parmesan cheese, Clementine Creamy, Curried tuna cubes, Potato tortilla (Spanish omelette), ... 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: Two-coloured chocolate-orange tart, Chocolate cream with a crunch, irish coffee mousse, Half-cooked chocolate cake with raspberry coulis, Stewed plums, Oatmeal cake, ... All
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