Today’s sweet is so refreshing and lemony!
Here’s the recipe from foodbeam!
Cake weekend au citron et confit de clémentines à la vanille
makes one loaf cake
for the lemon weekend cake
250g caster sugar
zest from 2 fat organic lemons
200g plain flour
one tsp baking powder
150g double cream
50g butter, melted
softened butter, extra for piping
Preheat the oven to 150°C. Butter and flour a loaf tin.
Place the eggs and sugar in a bowl, and whip until thick and doubled in size. In an another bowl, mix the flour, lemon zest and baking powder. Fold the dry ingredients into the egg mixture. Then pour a little of this onto the cream and melted butter, mix well, and transfer back to the main batter mix. Fold in gently.
Pour into the prepared tin, pipe a line of butter across the cake; and bake for 45 minutes, or until a knife inserted in the cake comes out clean.
for the clémentines confit
350g clémentines, around 3 to 4
half a vanilla pod
20g cornflour diluted in 40g cold water
bring a large pan of water to the boil. Plunge the clémentines in it and simmer for 3 minutes. Sieve, placing the fruits in an ice-cold water bath as you do so. Repeat one more time. Then chill the clémentines until cold enough to handle.
Slice very finely, and place in a pan along with the sugar, vanilla pod and seeds, and water. Simmer for 30 minutes or until reduced and almost candied. Then vigorously fold in the corn flour mixture. Allow to boil for a couple of minutes, and transfer to a bowl.
a generous dollops of crème fraiche for each serving
Place a slice of cake cut in half lengthwise in a plate. Top with both a spoonful of confit and a dollop of crème fraiche.
Fanny has a lot of really great tips and tricks for this perfect weekend cake.
In order to create that perfect crack in the cake all you need to do is “pipe a line of butter on the top of your unbaked loaf. Simply cream a couple of tablespoons of butter, and using a piping bag – or as I do, a paper cornet – pipe a thin line across the length of the cake.”