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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.

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Last modified on: April 3rd 2019

For 3 pieces, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart 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?
Work this out...

Step by step recipe

Stage 1
5 min.
Lemon and lime cakes : Photo of step #1 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 : Photo of step #2 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 : Photo of step #3 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 : Photo of step #4 Increase the mixer speed and leave the mixture to cream and aerate.
Stage 5
3 min.
Lemon and lime cakes : Photo of step #5 Gradually add 50 g liquid cream and 10 g rum...
Stage 6
3 min.
Lemon and lime cakes : Photo of step #6 ...then 90 g Noisette butter.
Stage 7
8 min.
Lemon and lime cakes : Photo of step #7 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 : Photo of step #8 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 : Photo of step #9 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)
FlourFlour: 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
EggEgg: 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 syrupCitrus syrup: You can get more informations, or check-out other recipes which use it, for example: ... All
Caster sugarCaster 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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