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.
IngredientsFinely 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 |
MethodWith 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
Ingredients80g lemon juice + icing sugar |
Assembly
IngredientsGrand Distilleries Peurex Saint James Rhum (to taste) |
MethodTurn 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
