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Lemon Cakes with Candied Lemons & Thyme Syrup
Dessert

Lemon Cakes with Candied Lemons & Thyme Syrup

3 Std.Für 20Nutri-Score D€€
von @maryc.1291 Import0 Mal gekocht
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was Sie brauchen

Zutaten

20 Personen
  • all-purpose flourGetreide225 g
  • almond flourNüsse & Samen28 g
  • granulated sugar (for the batter)Vorräte350 g
  • saltGewürze7 g
  • baking sodaVorräte3 g
  • baking powderVorräte2 g
  • extra-virgin olive oilVorräte295 ml
  • whole milkMilchprodukte300 ml
  • eggs (large, room temperature)Milchprodukte3 Stücke
  • lemon zest (finely grated)Obst & Gemüse15 g
  • fresh lemon juice (freshly squeezed)Obst & Gemüse65 ml
  • vanilla extractVorräte5 ml
  • lemons (sliced thin, seeds removed)Obst & Gemüse2 Stücke
  • sugar (for the candied lemons and syrup)Vorräte200 g
  • waterAndere240 ml
  • fresh thyme (sprigs, optional)Obst & Gemüse4 Stücke
  • avocado oil spray (for greasing the pans)Vorräte5 ml

pro Portion

Nährwerte

183kcal

Kohlenhydrate
24 g
Eiweiß
2 g
Fett
9 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Backblech
  • Muffinblech ×2
  • Rührschüssel ×2
  • Schneebesen
  • Sieb
  • Backpinsel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the candied lemons

    • Heat the sugar and water in a saucepan until the sugar has dissolved.
    • Add the lemon slices and simmer until soft and translucent.
    • Remove the lemon slices and place them on a parchment-lined baking tray.
    Schritt 1

  2. Steep the thyme syrup

    • Add the thyme sprigs to the hot syrup and let steep until cooled.
    • Strain the syrup and set it aside.
    Schritt 2

  3. Dry the candied lemons

    • Bake the lemon slices until glossy amber and stained-glass-like.
    Schritt 3

  4. Preheat and grease the pans

    • Preheat the oven to 160 °C.
    • Generously grease the muffin pans.
    Schritt 4

  5. Mix the dry ingredients

    • Whisk the all-purpose flour, almond flour, baking soda, baking powder and salt together in a bowl.
    Schritt 5

  6. Mix the wet ingredients and finish the batter

    • In another bowl, whisk the sugar, olive oil, milk, eggs, lemon zest, lemon juice and vanilla.
    • Add the dry ingredients and whisk until smooth, without overmixing.
    Schritt 6

  7. Fill the muffin cavities

    • Place a little thyme-lemon syrup and one candied lemon slice into each muffin cavity.
    • Fill the cavities two-thirds full with batter.
    Schritt 7

  8. Bake the cakes

    • Bake until the tops are softly set and the cakes remain mostly pale.
    Schritt 8

  9. Unmould the cakes

    • Cool the cakes in the pan for 5 minutes, then flip them out while warm, tapping the pan if needed to release them.
    Schritt 9

  10. Brush with syrup

    • Lightly brush the cakes with the leftover thyme-lemon syrup for shine.
    Schritt 10
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