James Martin tells guest not to 'mess around' with recipe
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Raymond Blanc often appears on television screens as well as online, sharing his expertise. One bake, which has been served at his restaurant for the past 25 years, is his famous lemon cake.
Called “impressive” by BBC Good Food, the cake takes less than 30 minutes to prepare and is cooked within an hour.
The recipe serves 12 people and those making it will need an appropriate loaf tin to use.
From Raymond Blanc’s Kitchen Secrets, the lemon loaf cake can be tailored to personal tastes, such as using different fruit glazes as well as adding alcohol.
Texture can also be added to the cake by using raisins, sultanas, currants or chocolate chips.
– Five free-range eggs
– 300g caster sugar
– 140ml double cream
– Three lemons
– One tablespoon dark rum
– Pinch salt
– 80g unsalted butter, melted
– 240g plain flour
– Half teaspoon baking powder
For the apricot jam glaze
– Three tablespoons apricot jam, warmed in a small saucepan
For the lemon glaze
– One lemon, zest and juice
– 150g icing sugar
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Firstly, start by preheating the oven to 180 degrees celsius or Gas 4 before lightly buttering your loaf tin and lining it with greaseproof paper.
In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
Sift the flour and baking powder into a separate bowl and then whisk it into the egg mixture until it becomes a smooth batter.
Next, pour the batter into the tin and bake it for 50-60 minutes, turning halfway through cooking.
Remove the cake from the tin and turn it onto a cooling rack before leaving it to cool for 10 minutes, this will allow the steam to escape before the glaze is added, but leave the oven.
Brush over the cake with the warm apricot glaze and leave for five minutes while the lemon glaze is being made.
For the lemon glaze, mix all the ingredients together and heat in a small pan or in the microwave, until the sugar is dissolved.
Brush the lemon glaze all over the cake and leave for a few minutes to set.
Place the cake onto a baking tray, turn off the heat and leave for three to five minutes to dry the glaze and turn it translucent.
Remove the cake from the oven and leave it to cool to room temperature before serving.
Raymond also shared some tips along with the lemon cake recipe.
Those who don’t fancy lemon can substitute them for other fruits such as orange or grapefruit, using marmalade in place of the apricot jam.
The cake could also be sprinkled with a little rum when it is taken out of the oven to make it more moist.
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