This lemon cake is a French teatime favourite that Raymond Blanc has served at his restaurant, Le Manoir Aux Quat'Saisons in Oxfordshire, for the past 25 years. His restaurant / cookery school is on my must-visit list. Hopefully sometime later this year, preferably after that financial windfall predictions from those double egg yolks on my previous post.
The cake is wonderfully lemony, inside and also outside with its sticky apricot-lemon coating. It's also very moist which I love. The texture is a little dense, but that's my fault for over-mixing the batter. It's still a pleasant to eat though.
Enjoy with a cup of tea.
Recipe by Raymond Blanc
For list of ingredients and instructions, click here.