Friday, September 28, 2012
I made this cake because Alan told me to. LOL.
He didn't like this cake, but it was otherwise for me.
His poison is my meat.
Both my MIL and I found this cake to be lemony and the bouncy texture absolutely delicious.
It's not a fluffy fluffy type of cake, but something with more texture, but yet it's not dense. The texture is hard to describe. Almost similiar to the Lemon Thyme Pound Cake I made before, but this one is even bouncier. LOL. I'm not sure if the adjective I used is correct. But it's definitely not melt in the mouth, not fragile, the crumb is fine and enjoyable to chew. Won't take ages, don't worry, but longer than usual.
I didn't want to do such a big cake and scaled it down to a 3 egg recipe. I also chose not to adorn the cake, let it go bare.
Raymond Blanc’s 'Bare' Gâteau au Citron
Seen on Travelling Foodies
180g caster sugar
84g double cream (I used whipping cream)
1 heaped Tbsp lemon zest (mine is a very huge Aussie lemon, hard to tell you how much in pcs)
15ml dark rum
1 small pinch of salt
48g unsalted butter – melted
144g plain flour sieved with 1/3 tsp baking powder
1.Preheat oven to 180°C. (I used 160C with fan)
2.Lightly brush loaf tin with a little softened butter and line with the greaseproof paper. ( I used disposable aluminium pan, 1L capacity)
3.In a large bowl whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
4.Separately, in a large bowl, sieve together the flour and baking powder.
5.Whisk the flour into the egg mixture until smooth. (I whacked it for 1 minute, something like in the video)
6.Fill the tin with the mixture and bake for 50-60 minutes approximately, turning halfway through cooking. (I baked for about 40 mins)
7.To check if it is cooked insert a small knife blade into the middle of the cake, if it comes out clean it is done, the core temperature at this point will be 88°C.
8.Turn it out onto a baking rack and leave to cool for 10 minutes