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Lemon Cakes with Candied Lemons & Thyme Syrup
Dessert

Lemon Cakes with Candied Lemons & Thyme Syrup

3 hServes 20Nutri-Score D€€
from @maryc.1291 import0 cooked
Adapt this recipe

what you need

Ingredients

20 people
  • all-purpose flourGrains225 g
  • almond flourNuts & seeds28 g
  • granulated sugar (for the batter)Pantry350 g
  • saltSpices7 g
  • baking sodaPantry3 g
  • baking powderPantry2 g
  • extra-virgin olive oilPantry295 ml
  • whole milkDairy300 ml
  • eggs (large, room temperature)Dairy3 pieces
  • lemon zest (finely grated)Produce15 g
  • fresh lemon juice (freshly squeezed)Produce65 ml
  • vanilla extractPantry5 ml
  • lemons (sliced thin, seeds removed)Produce2 pieces
  • sugar (for the candied lemons and syrup)Pantry200 g
  • waterOther240 ml
  • fresh thyme (sprigs, optional)Produce4 pieces
  • avocado oil spray (for greasing the pans)Pantry5 ml

per serving

Nutrition

183kcal

Carbs
24 g
Proteins
2 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Baking tray
  • Muffin pan ×2
  • Mixing bowl ×2
  • Whisk
  • Sieve
  • Pastry brush
  • Oven

step by step

Method

  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.
    Step 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.
    Step 2

  3. Dry the candied lemons

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

  4. Preheat and grease the pans

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

  5. Mix the dry ingredients

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

  8. Bake the cakes

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

  10. Brush with syrup

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