Raymond Blanc’s Lemon Cake

Feeding my telly chef addiction….

Yes, I’ve found another one to adore. This time in Raymond Blanc and his kitchen secrets that   has got me hooked. Raymond reveals recipes from across his career and tells the humble viewer how to master them at home. I admit, at times these recipes are of the kind that quite frankly you would need a professional kitchen, or at least a very empty social life and hours of patience and skill, to make. The metre tall French celebration cake, the Piece Montee Croquembouche, a vision in choux pastry and spun sugar, is the perfect example of the beautiful but frankly daunting baking that is Raymond Blanc’s speciality. Amid the flamboyant, beautiful, highly technical cooking however are some more homely looking recipes that I was dying to try out myself. The first recipe I attempted was the Lemon Cake.

The cake itself is just as simple as making a traditional Victoria Sponge. The baked cake is then covered in apricot jam while its still warm and glazed with a lemon syrup before being put into a warm oven for a few minutes to set clear. This slightly complex glazing process left me with a rather messy kitchen and very sticky hands, but tasted good and didn’t look to shabby. I think I slightly over boiled my syrup because the glaze was a little bit chewy, like toffee, but perhaps its meant to be that way – I’m not sure! The cake itself took longer to bake that Raymond suggested, but it rose to the point where I struggled to get it out the oven without severing the top off it. Inside it was lovely and light and moist. Perhaps it was a little more rustic that the refined, delicate cake produced by Raymond Blanc, but then I’d say he’s had a heck of a lot more practise than me!

If you’re interested in giving the Lemon Cake a try you can find the recipe here – http://www.bbc.co.uk/food/recipes/lemon_cake_29430

Must dash, I have a marmalade cake in the oven!

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