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.
47 K 3.1/5 (8 reviews)
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Last modified on: April 3rd 2019
For 3 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 20 min.
Cooking: 45 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
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.
Lemon and lime cakes
Put 150 ml 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
Preheat the oven to 340°F (170°C).

Sieve together 312 ml flour and 3 ml baking powder, then add 3 ml salt.

Stage 3 - 3 min.
Lemon and lime cakes
Start the mixer to whisk together the sugar and zest, mix well.

Gradually add 150 ml egg after lightly beating with a whisk.

Stage 4 - 5 min.
Lemon and lime cakes
Increase the mixer speed and leave the mixture to cream and aerate.

Stage 5 - 3 min.
Lemon and lime cakes
Gradually add 50 ml liquid cream and 10 ml rum...

Stage 6 - 3 min.
Lemon and lime cakes
...then 90 ml noisette butter.

Stage 7 - 8 min.
Lemon and lime cakes
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
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
Bake for about 45 minutes.

Stage 10 - 5 min.
Lemon and lime cakes
Soak the cakes with 150 ml citrus syrup while they are still hot.

Stage 11 - 20 min.
Lemon and lime cakes
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 recipe40 RDI=20 %320 RDI=30 %130 RDI=20 %2,460 RDI=120 %10,310 RDI: 120 %
Per 100 g4 RDI=2 %40 RDI=3 %10 RDI=2 %270 RDI=10 %1,150 RDI: 10 %
Per piece10 RDI=5 %110 RDI=10 %40 RDI=6 %820 RDI=40 %3,440 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 3 pieces : 2.35 €
  • Per piece : 0.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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