Quite easy - Preparation: 20 min - Cooking: 15 min - Equipment: citrus press, individual cake molds
Ingredients for 8 small cakes:
For the cakes: 3 untreated lemons • 200 g of pomade butter • 65 g of Natsuc • 4 eggs • 300 g of T65 flour • 1/2 sachet of baking powder • 100 g of apple puree (or compote with no added sugar) For the lemon frosting: 2 tbsp of Natsuc tablespoons • 3 tbsp. lime juice
Preheat the oven to 250 ° C (th. 8-9). Rinse the lemons, dry them and remove the zest. Chop them.
Beat the butter and Natsuc for 2 min with the lemon zest. Add the eggs one by one, mixing well between each addition. Pour in the flour and baking powder and mix again.
Squeeze the lemons, reserve 3 tbsp. of juice and add the rest to the preparation with the apple puree. Mix.
Pour the cake batter into small buttered and floured molds, put in the oven, lower the oven to 180 ° C (th. 6) and bake for about 15 min.
Prepare the lemon frosting: mix the Natsuc until a very fine powder (like icing sugar) is obtained. Mix it with the lemon juice.
When the cakes are cooked, unmold them while still hot, place them on a wire rack and brush generously with lime glaze right out of the
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