200g semolina sugar
3 whole eggs
85g thick cream
5g chemical yeast
Zest of 2 lemons,
1 candied lemon
6.5cl lemon juice,
100g lemon jam
1 — LEMON CAKE
Preheat the oven to 160°C (th.5/6). Butter a rectangular cake pan (19cm x 8cm x 8cm) and cover it with parchment paper.
In a large bowl, sift the flour and mix with the baking powder and salt.
Pour the eggs and sugar into the bowl of a mixer.
Beat 5 minutes with a mixer or a whisk.
Stir in cream, melted butter, limoncello and flour, yeast and salt.
Pour the mixture into the pan, adding the lemon zest last.
Bake for about 50 minutes.
Remove the cake from the oven and let cool 15 minutes on a wire rack.
2 — PREPARE THE LEMON SYRUP
Bring the sugar, lemon juice and 13.5cl of water to a boil.
Let it cool, brush cake with the syrup three times.
Let drain before icing.
3 — LEMON ICING
Bring 1cl of water and lemon jam to a boil, then immediately pass the mixture through a fine mesh conical sieve before spreading on the cake.
FINISHING & SERVING INSTRUCTIONS
Decorate the cake with pieces of candied lemons.
The ripe citrus aromas of Krug Grande Cuvée 171ème Édition are matched by the cedrate lemon in the cake, while the Champagne’s delightful bitterness is echoed by the candied lemon, and its citrus jelly notes are enhanced by the glaze.
Marsan par Hélène Darroze
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.