I came across this recipe on the blog “La cuisine de Bernard”, which is a very popular culinary blog in France. He came up with the ultimate lemon cake recipe by trial and error and I must say he nailed this one. The cake is very moist and the icing is thin, slightly crispy and very lemony.
Source: La cuisine de Bernard
200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder
25g lemon juice
130g icing sugar
- Preheat the oven at 170C.
- Mix the sugar and lemon peel 20sec/speed 10.
- Add the butter and melt 5 min/70C/speed 1.
- Add all the other cake ingredients and mix 15 sec/speed 6.
- Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
- Unmould and leave 5 minutes to cool a little bit then wrap in cling film (try to find a heat resistant one) until it has totally cooled down. This is to keep the cake soft.
- When the cake is cooled, mix the icing ingredients and pour over the cake placed on a grid with a dish underneath to catch the drips.
- Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
- Bake for 8 minutes at 100C to harden.
- Keep in an airtight container.
This month challenge on the Supertoinette Thermomix forum is this delicious walnut cake recipe. I really like the nutty flavour in this cake and the texture is soft and moist. The icing is nice and sweet, maybe too much so next time I will reduce the amount of sugar in the cake itself to balance the sweetness a bit better. The original recipe cooks the batter in one square cake tin and then the cake is cut in rectangles when cooled. However, I had financiers silicone mat so that’s what I used to cook the cake and it saved me a step.
For 16 financiers
140g sugar (I will put 90g next time)
70g plain flour
3 egg whites
140g icing sugar
3 egg yolks
1 tsp of vanilla extract or vanilla sugar
- Toast the walnuts in a tray in the oven at 150C for 8 minutes to bring out the flavours. Leave to cool.
- Preheat the oven at 170C.
- Mix the cooled walnuts 5 sec/speed 7 until ground. Don’t overprocess or it will become oily.
- Add the flour and mix 2 sec/speed 3. Tip out and reserve in a bowl.
- Mix butter and sugar for the cake 3 min/speed 4 until pale and fluffy.
- Tip out into a big bowl and wash the TM bowl thoroughly with hot soapy water, then dry or use second bowl.
- Place the butterfly whisk and the egg whites in the bowl and whisk 4 min/37C/speed 3/Measuring cup OFF until firm.
- Take a quarter of the egg whites and fold it into the butter. Add a quarter of the flour/walnut mixture and fold it in the butter/egg whites. Continue folding the egg whites and flour/walnut, one quarter at a time.
- Place a bowl of water on the sole of the oven (this will stop the cake from drying too much while baking).
- Pour into a 20cm buttered square/rectangular dish (I used financiers silicone moulds) and bake at 170C (fan oven) for 35 minutes for the big cake or 18 minutes for the financiers. Take out and cool in the mould on a rack.
- While the cake cools down, make the icing: place egg yolks and icing sugar and vanilla in the TM bowl with the butterfly whisk.
- Whisk for 5 min/speed 4/Measuring cup OFF.
- When the cake is luke warm, spread the icing over with a flat spatula. Wait until the icing starts to set and trace lines with a knife on the icing without cutting through the cake to mark where to cut later on.
- When the cake is completely cool and the icing is set, cut through following the lines and keep at room temperature in an airtight container.