Skip to content
Menu
Lemon Cakes with Candied Lemons & Thyme Syrup
Dessert

Lemon Cakes with Candied Lemons & Thyme Syrup

3 uVoor 20Nutri-Score D€€
van @maryc.1291 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

20 personen
  • all-purpose flourGranen225 g
  • almond flourNoten en zaden28 g
  • granulated sugar (for the batter)Voorraadkast350 g
  • saltKruiden en specerijen7 g
  • baking sodaVoorraadkast3 g
  • baking powderVoorraadkast2 g
  • extra-virgin olive oilVoorraadkast295 ml
  • whole milkZuivel300 ml
  • eggs (large, room temperature)Zuivel3 stukken
  • lemon zest (finely grated)Groente en fruit15 g
  • fresh lemon juice (freshly squeezed)Groente en fruit65 ml
  • vanilla extractVoorraadkast5 ml
  • lemons (sliced thin, seeds removed)Groente en fruit2 stukken
  • sugar (for the candied lemons and syrup)Voorraadkast200 g
  • waterOverig240 ml
  • fresh thyme (sprigs, optional)Groente en fruit4 stukken
  • avocado oil spray (for greasing the pans)Voorraadkast5 ml

per portie

Voedingswaarden

183kcal

Koolhydraten
24 g
Eiwitten
2 g
Vetten
9 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Bakplaat
  • Muffinvorm ×2
  • Mengkom ×2
  • Garde
  • Zeef
  • Bakkwast
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Dry the candied lemons

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

  4. Preheat and grease the pans

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

  5. Mix the dry ingredients

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

  8. Bake the cakes

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

  10. Brush with syrup

    • Lightly brush the cakes with the leftover thyme-lemon syrup for shine.
    Stap 10
Download Mezze