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Name: Lemon and lime cakes
Prep time: 59 min
Cook time: 45 min
Total time: 1 h 44 min
Yield: 3 pieces
Cuisine: french
Ingredients: 150 g caster sugar; 1 lemon; 1 lime; 200 g flour; 3 g baking powder; 3 g salt; 150 g egg; 50 g liquid cream; 10 g rum; 90 g Noisette butter; 150 ml Citrus syrup

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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.

2,4883.5/5

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Last modified on: April 3^rd 2019

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
8 50 g liquid cream
9 10 g rum
10 90 g Noisette butter
11 150 ml Citrus syrup
Total weight: 896 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
39 min.	20 min.	45 min.	1 hour 44 min.

Preservation:

Several days in the fridge, wrapped in plastic film.

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?

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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.

Nutritional information

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

How much will it cost?

For 3 pieces : 2.34 €
Per piece : 0.78 €

Note : These prices are only approximate

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Source

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

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More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Nanou's chocolate cake, Almond macaroon cake, Pesto crackers, Gingerbread, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Tomato tatin, Gingerbread, Filo leeks and cheese tart, Quiche Bretonne, ... All
	Citrus syrup: You can get more informations, or check-out other recipes which use it, for example: ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Blackcurrant liqueur, Flognarde, Panna cotta, Chouquettes, ... All

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