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Lemon cake with Saint James Rhum

Lemon cake with Saint James Rhum


Lemon cake is traditionally served with tea as an afternoon treat. But, we love the twist by adding rhum, its fresh, zesty and as light as a feather. 

Ingredients

Finely grated zest of 1 lemon

150g eggs

3g salt

175g caster sugar

75g double cream

140g type 45 flour

2.5g baking powder

50g melted butter

2cl Grand Distilleries Peurex Saint James Rhum

Butter for greasing

Method

With a whisk, beat the zest, eggs, salt and sugar without working the mixture too much.

Add the double cream, flour and baking powder (sifted together).

Finally, add the cold melted butter and the Saint James Rhum.

Butter the tin, line it with greaseproof paper and pour in the cake mixture.

Bake at 200°C for 7 minutes then reduce the temperature to 180°C and bake for about 33 minutes.

Glaze

Ingredients

80g lemon juice + icing sugar

Assembly

Ingredients

Grand Distilleries Peurex Saint James Rhum (to taste)

75g DGF apricot glaze

Method

Turn out the cake and remove the paper.

Place it on a rack and sprinkle over a soup spoon of Saint James Rhum.

Once the cake has cooled, brush it with hot apricot glaze.

Finish with the lemon glaze and put it in a hot oven (250°C) for a few seconds.

Recipe courtesy of Grandes Distilleries Peureux

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