Actually I’m disappointed to see his recipe. He uses apricot jam to prevent the drizzle going into the cake but that’s what lemon drizzle should do. You should put skewer holes in the cake while it’s warm then drizzle over the lemon juice/sugar combo. Plus I make mine in a round, loose bottom tin which I think makes a nicer looking cake…I didn’t like the high rise in the middle of his loaf cake. I make lemon drizzle cake a lot and tho I say myself it’s delicious!
Raymond Blanc in my favourite chef!! But I feel this cake might have been better on a lower heat, personally I like to make holes in mine for the lemon drizzle to sink in, maybe this would then become too lemony with this much lemon zest. Anyway I will try this recipe because I feel I should. Raymond has the most wonderful kitchen garden I have ever seen !! I just love him.😊
For some reason, we constantly cook this cake for New Year's Eve. We have just finished it and now waiting to cool down 😊 Anyways, Happy New Year everyone!
Made this and as far as lemon drizzle go its pretty poor, the cake is do dense and chewy. Love RB as a chef myself he is a legend but this recipe is naff, never cook a lemon drizzle for over an hour 😂 I'll stick to mary berry
I made the cake, but wasn't happy with the results. It turned out very Heavy and stodgy, and after 24 hrs the icing melted, leaving it looking like a wet brick.
@Carducci I’ve only just watched this and don’t think Raymond Blanc had ever made a lemon drizzle cake in his life before. Terrible recipe…5 eggs was far too many for one thing. I make it a lot and it’s always delicious.
Raymond has MAGIC hands in the kitchen and he creates a work of art with his dishes. I love when he says “Voila” and slips a few French words in here and there. His lemon drizzle cake is the best looking one that I’ve seen here on TH-cam and also the best tasting, so lemony, light and slightly crunchy on top 🤗 ❤️
they French are a rare breed. When you meet them for the first time, they seem controlling and arrogant. Until you get to know them, then you suddenly understand it means they are passionate, and have an intense love of what they do
Lemon drizzle cake is best done in (what we in the UK call) a swiss roll rin i.e a traybake. That way there is more surface area to take the glaze. Also best to apply the glaze when the cake is still warm in the tin - it seems to absorb it better, and you can get more into the cake! You then cut rhe cake into squares.
THIS WAS THE ONLY ONE I COULD FIND ON HIS WEBSITE (AS OF TODAY: JULY 13, 2020.) HE DIDN'T PUT THE RUM IN AS IT SAYS IN THE RECIPE. YOUR CHOICE! FOR THE LEMON CAKE: butter, to grease the tin 5 organic/free-range medium eggs 300g caster sugar 140ml double cream finely grated zest of 3 lemons 25ml dark rum 1 pinch sea salt 80g unsalted butter, melted 240g plain flour ½ tsp baking powder FOR THE GLAZE: 50g apricot jam, warmed finely grated zest of 1 lemon, plus 3 tbsp juice 150g icing sugar
Actually I’m disappointed to see his recipe. He uses apricot jam to prevent the drizzle going into the cake but that’s what lemon drizzle should do. You should put skewer holes in the cake while it’s warm then drizzle over the lemon juice/sugar combo. Plus I make mine in a round, loose bottom tin which I think makes a nicer looking cake…I didn’t like the high rise in the middle of his loaf cake.
I make lemon drizzle cake a lot and tho I say myself it’s delicious!
I fully agree with you Barbara
Raymond Blanc in my favourite chef!! But I feel this cake might have been better on a lower heat, personally I like to make holes in mine for the lemon drizzle to sink in, maybe this would then become too lemony with this much lemon zest. Anyway I will try this recipe because I feel I should.
Raymond has the most wonderful kitchen garden I have ever seen !! I just love him.😊
the detail makes the difference you are a master of passion god bless you Chef
Peter Mc Gibney is
Monsieur Blanc, you forgot ze rhum!
For some reason, we constantly cook this cake for New Year's Eve. We have just finished it and now waiting to cool down 😊 Anyways, Happy New Year everyone!
Made this and as far as lemon drizzle go its pretty poor, the cake is do dense and chewy. Love RB as a chef myself he is a legend but this recipe is naff, never cook a lemon drizzle for over an hour 😂 I'll stick to mary berry
The cream in it makes it sound like it'll be too stodgy yea
This guy needs to take a lesson from Mary Berry on how to bake a cake
Ah! But have you tasted his version, I think I’ll give it a go to compare!
@cupcakejemma recipe is better
Looks so beautiful 😍He's a genius 👍👍Sadly this channel has very less views compared to those who copied his recipes
I made the cake, but wasn't happy with the results. It turned out very Heavy and stodgy, and after 24 hrs the icing melted, leaving it looking like a wet brick.
Agree completely, made this and it was horrible, so dense
I don't think adding the cream helps
Bloody amateurs!
@Carducci
I’ve only just watched this and don’t think Raymond Blanc had ever made a lemon drizzle cake in his life before. Terrible recipe…5 eggs was far too many for one thing. I make it a lot and it’s always delicious.
he only made this to promote his loaf tin lol, weird recipe compared to most i've seen
Raymond has MAGIC hands in the kitchen and he creates a work of art with his dishes. I love when he says “Voila” and slips a few French words in here and there. His lemon drizzle cake is the best looking one that I’ve seen here on TH-cam and also the best tasting, so lemony, light and slightly crunchy on top 🤗 ❤️
Jean-Pierre says you should grate it the other way so you can see where you’re going
Love your work .. and so easy to make .. so true and my home smells like Christmas already ..
they French are a rare breed. When you meet them for the first time, they seem controlling and arrogant. Until you get to know them, then you suddenly understand it means they are passionate, and have an intense love of what they do
Such bullshit.
No lots are just arrogant lol
Are you French? Nice recipe. Thank you
9:16 skillz
❤
Too much talking
Really really annoying background "music", I couldn't watch this.
I make this cake weekly, Thank you Raymond - stay safe
Lemon drizzle cake is best done in (what we in the UK call) a swiss roll rin i.e a traybake.
That way there is more surface area to take the glaze. Also best to apply the glaze when the cake is still warm in the tin - it seems to absorb it better, and you can get more into the cake! You then cut rhe cake into squares.
THIS WAS THE ONLY ONE I COULD FIND ON HIS WEBSITE (AS OF TODAY: JULY 13, 2020.) HE DIDN'T PUT THE RUM IN AS IT SAYS IN THE RECIPE. YOUR CHOICE!
FOR THE LEMON CAKE:
butter, to grease the tin
5 organic/free-range medium eggs
300g caster sugar
140ml double cream
finely grated zest of 3 lemons
25ml dark rum
1 pinch sea salt
80g unsalted butter, melted
240g plain flour
½ tsp baking powder
FOR THE GLAZE:
50g apricot jam, warmed
finely grated zest of 1 lemon, plus 3 tbsp juice
150g icing sugar
Camera person should be focusing on the technique rather than the chef
This is exactly how my cake turns out. Mine only takes 50mins on 160degrees.
Yum yum and I don’t just mean the cake!
Terrible accent ...even after all these years in England. Shame on you ...but thanks for your excellency in your field.
@@delioberetta1272
I agree..terrible accent.
Interesting idea to bake the glaze onto the cake. Like a confectionarie
What a great video! I will try this recipe next weekend. Merci!
Bravo 🎉🍾🎈 chef Raymond Blanc ...
fantastic
Dats de drizzle my nizzle
Amazing technique love it .
can we have the recipe pleas
This guy's gonna go places. Mark my words!
Mary Berry's recipe is much better trust me.
I've tried both,, Guess MB's is far less complex !
I have tried both. Chef Blanc’s is tops for us.
Chef Blanc, 10/10, every day of the week. Mary Berry is a nobody, in comparison.
every artistic
Drinking game = Everytime chef says tres bien take a shot
C’est quoi le nom de ce moule ? 🙏
Dju
Dear maestro Raymond, can I use orange instead of lemon?
Of course you can ,I would add some lemon juice to it to sharpen the glaze!
Inspirational!
It looks delicieux, Monsieur!
What pastry brush were you using to spread the glaze? I'd like to look for it on Amazon!
Amazon is a piece of shit.