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