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.
39K 3.1/5 based on 8 reviews
Last modified on: April 3rd 2019
Keywords for this recipe: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: 896 grams
Change measures:
Times for this recipe
Preparation: 39 min.
Resting: 20 min.
Cooking: 45 min.
All in all: 1 hour 44 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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. .
Source: Home made, but based on a recipe by Thomas Marie (MOF Boulanger).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 20 % | 320 30 % | 130 20 % | 2,460 120 % | 10,310 120 % |
| Per 100 g | 4 2 % | 40 3 % | 10 2 % | 270 10 % | 1,150 10 % |
| Per piece | 10 5 % | 110 10 % | 40 6 % | 820 40 % | 3,440 40 % |
How much will it cost?
- For 3 pieces : 2.34 €
- Per piece : 0.78 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Liège waffles, Corsican tarts, Bonnevaux apple tart, Hazelnut and orange cake, Poppy seed and lemon cake, ... See them all 194
Egg
Like these other recipes: Fresh pasta dough, Tatin apples with mascarpone cream, Scrambled eggs (Oeufs brouillés), Pear and chocolate tart with a hint of mint, Four quarters, ... See them all 222
Citrus syrup
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Pistachio tiramisu, Little caramelized peach tarts, Blackberry and almond fondant tart, Pear charlotte, Mousse with two chocolates, ... See them all 350
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