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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.

35K 8 3.1

Last modified on: April 3^rd 2019

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For 6 pieces, you will need:

1 300 ml caster sugar
2 2 lemons
3 2 limes
4 624 ml flour
5 6 ml baking powder
6 6 ml salt
7 300 ml egg
8 100 ml liquid cream
9 20 ml rum
10 180 ml Noisette butter
11 300 ml Citrus syrup

Change these quantities to make: 1 pieces 3 pieces 6 pieces 9 pieces

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 5 min.

Put 300 ml caster sugar into a mixer bowl.

Grate the zest of 2 lemons and 2 limes 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 624 ml flour and 6 ml baking powder, then add 6 ml salt.

Stage 3 - 3 min.

Start the mixer to whisk together the sugar and zest, mix well.

Gradually add 300 ml egg after lightly beating with a whisk.

Stage 4 - 5 min.

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

Stage 5 - 3 min.

Gradually add 100 ml liquid cream and 20 ml rum...

Stage 6 - 3 min.

...then 180 ml 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 300 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,652 Kcal or 19,477 Kj	83 gr	645 gr	217 gr
233 %	32 %	61 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
260 Kcal or 1,089 Kj	5 gr	36 gr	12 gr
13 %	2 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
775 Kcal or 3,245 Kj	14 gr	108 gr	36 gr
39 %	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).

Possible allergens in this recipe: Gluten, Egg, Milk

How much will it cost?

For 6 pieces : 4.67 €
Per piece : 0.78 €

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Bechamel sauce, Strawberry and rhubarb crumble, Lobster Thermidor, Toffee apple upside-down cake, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Eggs en Cocotte à la Française, Sorrel omelette, Fish in a seed crust, Leek and artichoke tart à la piémontaise, ... All
	Citrus syrup: You can get more informations, or check-out other recipes which use it, for example:
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Basic cake batter - the French way, Clafoutis "Marie-Antoinette", Blackcurrant, vanilla and lime verrine , Fruit crumble, ... All

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