Lemon and lime cakes

A recipe from cooking-ez.com

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  ( How to... )
• 8 50 g liquid cream
• 9 10 g rum
• 10 90 g noisette butter
• 11 150 ml citrus syrup
• Total weight: 900 grams

Times:

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

Step by step recipe

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.
2	Preheat the oven to 340°F (170°C). Sieve together 200 g flour and 3 g baking powder, then add 3 g salt.
3	Start the mixer to whisk together the sugar and zest, mix well. Gradually add 150 g egg after lightly beating with a whisk.
4	Increase the mixer speed and leave the mixture to cream and aerate.
5	Gradually add 50 g liquid cream and 10 g rum...
6	...then 90 g noisette butter.
7	Finish by gently folding in the flour+baking powder+salt mixture a little at a time with a soft spatula.
8	Divide the cake batter between small tins or moulds about 5 x 2 x 2 inches (12 x 6 x 6 cm). Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
9	Bake for about 45 minutes.
10	Soak the cakes with 150 ml citrus syrup while they are still hot.
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.

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