Recipe of the month
Lemon orange cake with cream cheese frosting
Recipe for 6 cakes.
Lemon orange cake
- Caster sugar 1,200 g
- Eggs 900 g
- Lemon zest 102 g
- Sour cream 600 g
- White rum 125 g
- Salt ‘Fleur de sel’ 10 g
- High gluten flour 1,050 g
- Baking powder 36 g
- Butter 400 g
- Lemons, poached and chopped 150 g
- Oranges, poached and chopped 150 g
Whip sugar and egg on mixer for 10 minutes. Add rum, salt, zests, poached lemons and oranges and cream. Fold in sifted flour and baking powder, finishing with melted butter.Weigh 800 g per 27 cm x 8 cm x 7.5 cm high tins. Bake at 180°C for 30/35 minutes, unmould out of the oven.
- 30°Baume syrup 1 l
- Lemon juice 600 g
Generously soak cakes with hot syrup and leave overnight in refrigerator.
Cream cheese icing
- Softened butter 750 g
- Philadelphia® cream cheese 1,500 g
- Icing sugar 300 g
Whip ingredients in mixer.
When a St Honore tip, decorate the tops of the cakes with glaze, add candied oranges and lemons on the top.
Recipe given by
Hermès Agboton, Chloé Vierling, Emma Yangiev
Tokyo Eat, Palais de Tokyo, Paris
To add the icing on the top to give an original finish.
Rectangular, to keep with the classical shape.
Orange and lemon for the acidity and the sweetness of the icing on top.
To correctly whip eggs and sugar and take care of the baking in order not to have a dry final product, but also nice and light.