Yes, it’s Raymond Blanc again. Originally I attempted to try his Chocolate Delice. But not ingredients are available at home. I also didn’t have everything for the sumptuous lemon cake. Well missing rum and one lemon. Why not? Try it out! I would visit Fanny in Tin Shui Wai, to their new residence. It’s in a quiet region, a relaxed little gem.
The cake is very easy to make but the outcome unexpectedly good. If I will make pound cake again, this will be priority 1 recipe. Fine holes, moist, a touch of butter but not overwhelming nor greasy. Superb! The recipe requires 4 lemons: zest for 3 for the cake and 1 for the glazing. Plus lemon juice. I had only 3 at home. So I sacrificed one for the cake. Subtle lemon flavor! No rum and substitute. So, vanilla essence. No double cream, then adding a few grams of melted butter. Yo! The cake was brushed with warmed apricot jam and finally lemon zest cooked in lemon juice and icing sugar. I cut 20% from the cake , added a bit more juice with the recipe’s 150g icing sugar but not as condensed as Raymond’s. Though it’s glossy and tempting. A bite of balanced sweet and sour, heavenly and blissful!