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

3 godz.Porcje: 20Nutri-Score D€€
od @maryc.1291 importugotowano 0 razy
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Składniki

20 osób
  • all-purpose flourProdukty zbożowe225 g
  • almond flourOrzechy i nasiona28 g
  • granulated sugar (for the batter)Spiżarnia350 g
  • saltPrzyprawy7 g
  • baking sodaSpiżarnia3 g
  • baking powderSpiżarnia2 g
  • extra-virgin olive oilSpiżarnia295 ml
  • whole milkNabiał300 ml
  • eggs (large, room temperature)Nabiał3 kawałki
  • lemon zest (finely grated)Warzywa i owoce15 g
  • fresh lemon juice (freshly squeezed)Warzywa i owoce65 ml
  • vanilla extractSpiżarnia5 ml
  • lemons (sliced thin, seeds removed)Warzywa i owoce2 kawałki
  • sugar (for the candied lemons and syrup)Spiżarnia200 g
  • waterInne240 ml
  • fresh thyme (sprigs, optional)Warzywa i owoce4 kawałki
  • avocado oil spray (for greasing the pans)Spiżarnia5 ml

na porcję

Wartości odżywcze

183kcal

Węglowodany
24 g
Białko
2 g
Tłuszcz
9 g
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Przybory

  • Rondel
  • Blacha do pieczenia
  • Forma do muffinek ×2
  • Miska ×2
  • Trzepaczka
  • Sito
  • Pędzelek kuchenny
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Dry the candied lemons

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

  4. Preheat and grease the pans

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

  5. Mix the dry ingredients

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

  8. Bake the cakes

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

  10. Brush with syrup

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