Recipe: Cake with Lemon and Candied Citron Calizienne Style

Name: Cake au citron et cédrat confit a la Calizienne
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 portions
Ingredients: pour 4 a 6 personnes :Pour un joli cake200 g de farine type 55240 g de cassonade75 g de beurre fondu de bonne qualité (échiré ou laitier)3 citrons non traités1 sachet de levure chimique4 oeufs bio3 beaux morceaux de cédrat confit(dont on aura soin de garder le sirop)1 petite pincée de selun trait de Limoncello (pas obligatoire mais goûteux)

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Desserts

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

Thanks to Brigitte Bertaux my little neighbor, cook and epicurean for having highlighted through the quality of her recipe this beautiful product that is the citron harvested with care by my friend Xavier Calizi in Cape Corsica

Ingredients for 4 servings

for 4 to 6 people:For a lovely cake

200 g type 55 flour
240 g brown sugar
75 g melted butter of good quality (Échiré or dairy)
3 untreated lemons
1 packet of baking powder
4 organic eggs
3 beautiful pieces of candied citron (being careful to keep the syrup)
1 small pinch of salt
a dash of Limoncello (not mandatory but tasty)

Step-by-step directions

1- Preheat the oven to 200°(th6+)

2- Zest one lemon and chop these zests finely, then squeeze the juice from the 3 lemons and set aside.

3- In a large bowl, pour the flour, brown sugar, salt and baking powder then mix everything together.

4- Add the 4 eggs one by one and finally the melted butter then mix everything intimately with a whisk or spatula.

5- Cut the pieces of citron into small cubes and pass them in flour (this way they will remain suspended in your cake)

6- Add to your mixture (batter) the lemon juice, the chopped lemon zests and the citron cubes.

7- Pour into your cake mold (Teflon) and place in the middle of the oven, let it cook for 5 minutes then lower your temperature to 180°(th6) cooking 35 minutes which you will then test using a needle which must come out dry and hot.

8- Then unmold the cake while still hot and drizzle it with mixed citron syrup and Limoncello.

Dessert au citron Gâteau au citron Cédrat Cake au citron