Subj : St. Raymond 04
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 14:58:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raymond Blanc Lemon Drizzle Cake
 Categories: Cakes, Desserts, Citrus, Fruits, Booze
      Yield: 9 Servings
 
      5 lg Eggs
    140 ml Double cream
    300 g  Caster sugar
      3    Lemons; zest only.
     80 g  Unsalted butter; melted
      1 tb Rum or similar
        pn Salt
    1/2 ts Baking powder; omit if using
           - self-raising flour
    240 g  Plain flour; for dense
           - sponge
           +=OR=+
    240 g  Self raising; for lighter
           - sponge

MMMMM---------------------------GLAZE--------------------------------
      3 tb Apricot jam or orange
           - marmalade
    150 g  Icing sugar.
      1    Lemon; zest and juice.
 
  Heat the oven to 180c/360F/Gas Mark 4.
  
  Grease a loaf tin with butter and line with greaseproof
  paper.
  
  In a large mixing bowl, whisk the eggs, cream, sugar,
  lemon zest, salt, rum and butter.
  
  Sift the flour and baking powder (if using) into another
  bowl and add two tablespoons at a time to the egg and
  cream mix until all of the flour is incorporated and the
  mix is velvety smooth.
  
  Pour this mix into the prepared tin and bake for 50-60
  mins.
  
  Remove from the oven and set aside still in the tin.
  Melt the jam in a small saucepan with a splash of water
  until a thick syrup is achieved. Now brush the cake
  liberally with the glaze and set aside.
  
  Now whip-up the icing glaze, by whisking the icing
  sugar, lemon juice and zest together until a thick clear
  paste is reached.
  
  Now brush this glaze over the cake and leave to set for
  5 minutes. Put the oven on for 1 minute and then turn
  off and put the cake back inside to further solidify the
  glaze and then take a quick snap with the camera, pop
  the kettle on and indulge!
  
  RECIPE FROM: https://artofmusicandcooking.wordpress.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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