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

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