Recipe of the month

Recipe Index

Lemon cake with raspberry centre

Recipe for 2 cakes approximately 700 g.

CANDIED LEMONS

  • Lemons, organic 2 pieces
  • Caster sugar 250 g
  • Water 500 g

Wash lemons and cut into 6, taking out the centre. Blanche 3 times, starting from cold water. Make a syrup with water and sugar and cook on low heat until they become transparent and soft. Strain and retain syrup. Cook to 103°C and add lemons. Leave to candy overnight.


RASPBERRY JAM

  • Raspberries 200 g
  • Raspberry puree 100 g
  • Pectin NH 5 g
  • Caster sugar 35 g
  • Lemon juice, organic 10 g

Heat puree with raspberries to 60°C, constantly stirring. Add pectin mixed with sugar and boil for 3 to 4 minutes, continuing to stir. Add lemon juice and boil again. Set aside to cool.


SOAKING SYRUP

  • Water 300 g
  • Swiss mint leaves 6 g
  • Lemon thyme 6 g
  • Verbena 6 g
  • Caster sugar 80 g
  • Lemon juice, organic 80 g
  • Limoncello 50 g

Heat water to 80°C, add herbs, cover and infuse for 30 minutes. Strain, add sugar, lemon juice and alcohol. Set aside.


LEMON CAKE BATTER

  • Eggs 260 g
  • Caster sugar 330 g
  • Invert sugar 35 g
  • Lemon zests, organic 40 g
  • Thickened cream 150 g
  • Limoncello 30 g
  • Lemon juice 15 g
  • Salt, fine 0.75 g
  • Flour 300 g
  • Baking powder 10.5 g
  • Clarifi ed butter 75 g
  • Olive oil 30 g
  • Candied lemon, cubed 150 g

Mix eggs, sugar, invert sugar and lemon zest in a food processor. Leave to mix for 10 minutes. Add cream, lemon juice, alcohol, cold melted butter and olive oil. Fold diced candied lemons with a spatula. Pour into cake moulds with metal tube in the centre. Bake at 155°C for 45 minutes. Out of the oven take out metal bar and soak well each side. Leave to cool before fi lling the centre with raspberry jam. Refrigerate before decorating.


DECORATION

Sprinkle raspberry powder on top and non-melting icing sugar. Decorate with candied lemon zests and raspberries.

Recipe given by

MATTHIEU CARLIN
Chef Pâtissier restaurant GUY SAVOY
La Monnaie de Paris.

THE IDEA?

A modern lemon cake, gourmet and a little fun.


THE SHAPE?

Rectangular with a raspberry jam centre.


THE FLAVOURS?

Lemon and raspberry in a soft cake, soaked with a herb syrup and limoncello.


THE TECHNICAL STEP?

It is important to soak well the cake out of the oven to retain the maximum amount of softeness.


CAREFUL

It is important to roll the cubes of candied lemon in fl our so they do not drop to the bottom of the cake when baking.

To top