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Lemon Cakes with Candied Lemons & Thyme Syrup
Dessert

Lemon Cakes with Candied Lemons & Thyme Syrup

3 hPour 20Nutri-Score D€€
par @maryc.1291 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

20 personnes
  • all-purpose flourCéréales225 g
  • almond flourFruits à coque et graines28 g
  • granulated sugar (for the batter)Épicerie350 g
  • saltÉpices7 g
  • baking sodaÉpicerie3 g
  • baking powderÉpicerie2 g
  • extra-virgin olive oilÉpicerie295 ml
  • whole milkProduits laitiers300 ml
  • eggs (large, room temperature)Produits laitiers3 morceaux
  • lemon zest (finely grated)Fruits et légumes15 g
  • fresh lemon juice (freshly squeezed)Fruits et légumes65 ml
  • vanilla extractÉpicerie5 ml
  • lemons (sliced thin, seeds removed)Fruits et légumes2 morceaux
  • sugar (for the candied lemons and syrup)Épicerie200 g
  • waterAutres240 ml
  • fresh thyme (sprigs, optional)Fruits et légumes4 morceaux
  • avocado oil spray (for greasing the pans)Épicerie5 ml

par portion

Nutrition

183kcal

Glucides
24 g
Protéines
2 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Plaque de cuisson
  • Moule à muffins ×2
  • Saladier ×2
  • Fouet
  • Tamis
  • Pinceau de cuisine
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Dry the candied lemons

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

  4. Preheat and grease the pans

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

  5. Mix the dry ingredients

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

  8. Bake the cakes

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

  10. Brush with syrup

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