Skip to main content

cake club. Raymond Blanc's lemon cake























I made this recipe for cake club. The results aren't in yet so I have no idea if I have beaten Hollie and her apple and walnut cake.
The recipe went pretty well aside from the final glazing where I think i must have got the sugar too hot as it didn't seem to end up looking quite like Raymonds.

However the texture of the cake was pretty good, even though I do say so myself



















The recipe

This lemon drizzle loaf cake is a French teatime favourite that Raymond Blanc has served at his restaurant for the past 25 years.
Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin.

Ingredients
For the cake

5 free-range eggs
For the apricot jam glaze
For the lemon glaze

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.

  3. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
  4. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
  5. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
  6. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
  7. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
  8. For the lemon glaze, mix together the lemon juice, zest and icing sugar.
  9. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.
  10. Brush the lemon glaze all over the cake and leave for a few minutes to set.
  11. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
  12. Remove the cake from the oven and leave to cool to room temperature before serving.



Comments

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak