Cakes and Pastries Recipes - Lemon Cake with Rhubarb Compote Recipe

Ingredients

Serves 6:

• 6 3/4 oz/190 g butter

• 3 eggs

• 6 1/4 oz/170 g sugar

• zest of 1 lemon, blanched and minced

• 6 3/4 oz/190 g flour

• juice of 1/2 lemon

• 4 1/3 ox/125 g fresh raspberries

• 3/4 oz/20 g confectioners' sugar

Rhubarb compote:

• 7 oz/200 g rhubarb

• 2 3/4 oz/80 g sugar

• juice of 1/2 lemon

 

---

Method:

1. Preheat the oven to 375F/190C.

2. Melt 170 g of butter in a double boiler. Set aside.

3.  Whisk the eggs with the sugar and lemon zest until the mixture turns light and fluffy. When the mixture doubles in volume, slowly fold in 170 g of flour. Add the butter, melted and the lemon juice. Mix. Pour the batter into a greased and floured pan. Bake for 30 minutes.

4. During this time prepare the rhubarb compote: peel the rhubarb with a vegetable peeler; heat the sugar with a tablespoon of water over low heat until the mixture turns a caramel color. Add the pieces of rhubarb and the lemon juice. Simmer over low heat for 10 minutes, Set aside a few pieces of rhubarb for decoration.

5. Turn the cake out immediately to keep the steam from making the cake too moist, causing it to stick to the sides of the pan. Place the cake on a cooling rack and let it cool slowly.

6. Slice the cake into two layers. Garnish the lower layer with the rhubarb compote, and assemble the cake. Decorate with raspberries and pieces of rhubarb; finally dust with confectioners sugar.