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Lemon and lime cakes

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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.

5,6513.5/5 for 6 ratings

Grade this recipe:

1 2 3 4 5

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

Change those ingredients for: 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.

Keeping: 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?

Work this out...

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Step by step recipe

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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.

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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.

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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.

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Stage 4 - 5 min.

Increase the mixer speed and leave the mixture to cream and aerate.

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Stage 5 - 3 min.

Gradually add 50 g liquid cream and 10 g rum...

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Stage 6 - 3 min.

...then 90 g Noisette butter.

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Stage 7 - 8 min.

Finish by gently folding in the flour+baking powder+salt mixture a little at a time with a soft spatula.

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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).

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Stage 9 - 45 min.

Bake for about 45 minutes.

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Stage 10 - 5 min.

Soak the cakes with 150 ml Citrus syrup while they are still hot.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,463 Kcal or 10,312 Kj	42 gr	323 gr	108 gr
123 %	16 %	30 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
275 Kcal or 1,151 Kj	5 gr	36 gr	12 gr
14 %	2 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
821 Kcal or 3,437 Kj	14 gr	108 gr	36 gr
41 %	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).

How much will it cost?

• For 3 pieces : 2.34 €
• Per piece : 0.78 €

Note : These prices are only approximate

Change currency:

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: Langoustine sabayon tart, Oatmeal cake, Checkerboard biscuits, Grandma Solange's biscuits, Sweet pastry, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gravlax, Minted Melon, Hazelnut and orange cake, Pistachio ice cream, Chocolate eclairs, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Pistachio tiramisu, Oven omelette, Maroilles cheese quiche, Strawberry, kiwi and mascarpone verrines, ... All
	Citrus syrup: You can get more informations, or check-out other recipes which use it, for example:

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