Maison Cruzilles collaborated with chef Héloïse Latil to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
People: 6/8
Difficulty: Easy
Preparation time: 35 min
Cooking time: 40 min
Ingredients
- 2 tablespoons of Organic Grapefruit Detox Tea from Comptoir Français du Thé®
- 60 ml of boiling water
- 5 eggs, whites and yolks separated
- 130 g softened butter
- 100 g sugar
- Zest of two limes
- 30 ml lime juice (2 tablespoons)
- 165 g flour
- 5 g baking powder
- A few slices of Cruzilles® candied limes
Steps in the recipe
1. Prepare the infusion.
Preheat the oven to 160°C. Steep the tea in boiling water for 5 to 10 minutes. Strain and set aside the infusion.
2. Prepare the mixture.
In a large bowl, beat the softened butter with the sugar until the mixture becomes pale and creamy. Then add the lemon zest and juice, followed by the tea infusion, and mix well. Add the egg yolks one at a time, mixing between each addition. In another bowl, sift the flour with the baking powder, then fold into the previous mixture, stirring gently to avoid lumps.
3. Beat the egg whites until stiff.
Beat the egg whites until stiff, then gently fold them into the batter using a spatula, lifting the mixture to maintain its volume.
4. Bake the cake.
Pour the batter into a buttered mold. Bake in a convection oven at 160°C for about 35 to 40 minutes, until a knife inserted in the center comes out clean.
5. Remove the candied fruit.
Leave to cool for 10 minutes in the pan, then turn the cake out onto a wire rack and leave to cool completely before adding the candied limes.
