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Lemon Cakes with Candied Lemons & Thyme Syrup
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Lemon Cakes with Candied Lemons & Thyme Syrup

3 hPara 20Nutri-Score D€€
de @maryc.1291 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

20 personas
  • all-purpose flourCereales225 g
  • almond flourFrutos secos y semillas28 g
  • granulated sugar (for the batter)Despensa350 g
  • saltEspecias7 g
  • baking sodaDespensa3 g
  • baking powderDespensa2 g
  • extra-virgin olive oilDespensa295 ml
  • whole milkLácteos300 ml
  • eggs (large, room temperature)Lácteos3 piezas
  • lemon zest (finely grated)Frutas y verduras15 g
  • fresh lemon juice (freshly squeezed)Frutas y verduras65 ml
  • vanilla extractDespensa5 ml
  • lemons (sliced thin, seeds removed)Frutas y verduras2 piezas
  • sugar (for the candied lemons and syrup)Despensa200 g
  • waterOtro240 ml
  • fresh thyme (sprigs, optional)Frutas y verduras4 piezas
  • avocado oil spray (for greasing the pans)Despensa5 ml

por ración

Nutrición

183kcal

Carbohidratos
24 g
Proteínas
2 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bandeja de horno
  • Molde para magdalenas ×2
  • Bol ×2
  • Varillas
  • Tamiz
  • Pincel de cocina
  • Horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Dry the candied lemons

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

  4. Preheat and grease the pans

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

  5. Mix the dry ingredients

    • Whisk the all-purpose flour, almond flour, baking soda, baking powder and salt together in a bowl.
    Paso 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.
    Paso 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.
    Paso 7

  8. Bake the cakes

    • Bake until the tops are softly set and the cakes remain mostly pale.
    Paso 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.
    Paso 9

  10. Brush with syrup

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