Well Mrs TramP started her job down in London a couple of weeks ago and I’ve been job hunting (anyone got an Analyst job going in London?). Last week I felt like baking after a hectic week of interviews but having left work and being home alone I decided against making a cake or cakes that I would ultimately have to eat all of myself. Luckily Mrs TramP is back for the weekend so I can bake, eat most of what I make and pretend she had at least half. As this week has been seriously hot I decided to make something at least a bit summery, and wasn’t in the mood for chocolate (what am I saying).
Lemon cake it was, but which one? Searching through a few of my many many cook books it came down to a battle between the French Men. Michel Roux vs Raymond Blanc. Both recipes are very similar, the main difference being the glazing technique they each use. Michel Roux made two smaller cakes and Raymond Blanc just one, as I had the correct size tin for Raymond Blanc’s recipe I opted for that one. So lets get down to business….
- 5 Medium Eggs
- 300g Caster Sugar
- 140ml Double Cream
- Zest of 3 Lemons Finely Grated
- 25ml Dark Rum (finding miniatures in Manchester was a pain in the arse)
- Pinch of Sea Salt
- 80g Unsalted Butter, melted
- 240g Plain Flour
- 1/2tsp baking powder
- 50g Apricot Jam, warmed
- Zest of 1 Lemon Finely Grated
- 3tbsp Lemon Juice
- 150g Icing Sugar
This is another cake that needs the oven heated to 180°C. Grease and line a 26x9cm loaf tin and set aside until ready to fill.
Grab a big bowl, chuck in the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Whisk that all up nicely then sift in the flour and baking powder and whisk it up again until lovely and smooth. Basically that’s it, wasn’t hard now was it. Pour the mixture into the loaf tin you prepared earlier, level out the top and bang in the oven for 50mins to an hour. Once cooked turn out onto a wire rack and cool for 10 minutes. This is where Raymond and Michel differ the most in this recipe.
Michel had an extra shot of rum that he sprinkles over the cakes as they come out the oven and then lets them cool down. He bangs the oven up to 240°C. Heats the jam up and covers the top and sides and leaves for 5 mins. Then mixes the icing sugar and lemon juice (no zest) in a bowl to form a smooth icing and spoons over the top, he then whacks the cakes in the oven for 20 seconds to set the glaze.
As I said I chose to make Raymond’s cake so carried on with his technique which is a bit different. After the cake has cooled for 10 minutes, brush the cake with the warm jam then leave for 5 minutes to set. Mix the lemon juice and zest with the icing sugar and warm on a low heat to 35°C until smooth. Brush the icing evenly over the cake and leave to set again for a couple of minutes. Bang the cake back in the oven on a baking tray but turn the oven off and leave for 3-5 minutes to dry the glaze.
Take the cake out of the oven, allow to cool down before slicing and enjoy with a nice cup of tea (I don’t actually drink tea).