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.
14,9473.1/5 for 8 ratings
Grade this recipe: Last modified on: April 3rd 2019
For 3 pieces, you will need:
- 0
150 g caster sugar - 1
1 lemon - 2
1 lime - 3
200 g flour - 4
3 g baking powder - 5
3 g salt - 6
150 g egg - 7
50 g liquid cream - 8
10 g rum - 9
90 g Noisette butter - 10
150 ml Citrus syrup - Total weight: 896 grams
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
Sieve together 200 g flour and 3 g baking powder, then add 3 g salt.
Stage 3 - 3 min.
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. .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 % |
How much will it cost?
- For 3 pieces : 2.34 €
- Per piece : 0.78 €
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) | Flour: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Chocolate and matcha tea biscuits, Finger biscuits, Peanut rolls, Oatmeal cake, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Bounty-style tart for Alison, Amandier (gluten-free almond cake), Two-coloured chocolate-orange tart, Lime crémeux, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Fresh pasta dough, Coconut pyramids, Hachis parmentier, Spinach and Comté Loaf, Liège waffles, ... All |
 | Citrus syrup: You can get more informations, or check-out other recipes which use it, for example: |
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