© Christophe Bacquié

Recipe: «Country lemon cake» from chef Christophe Bacquié***

During this current lockdown, what could be better than indulging yourself with delicious #CotedAzurFrance recipes? Today, Michelin-starred Chef Christophe Bacquié*** of the Hotel & Spa du Castellet restaurant is revealing his gourmet recipe for Country Lemon Cake with Provencal Olive Oil, exclusively for us. A recipe that will tickle your tastebuds! Don’t hesitate to share your photos on social media with @visitcotedazur @christophe_bacquie @hotelducastellet and by using the hashtags #CotedAzurFrance and #HotelDuCastellet.

INGREDIENTS

2 organic lemons
185g sugar
2 large eggs
7 cl single cream
120g flour
2g yeast
4 cl olive oil
3 cl lemon juice
3 cl water

cake-citron.jpg

METHOD

1/ Grate the zest of both lemons and mix with 155g sugar, the eggs and the cream. Add the sifted flour and yeast.
2/ Preheat the oven to 150°C/Gas mark 5. Warm the olive oil and mix this into the batter, then pour into a greased tin. Bake for approximately 40 minutes.
3. Make a lemon syrup with the lemon juice, remaining 30g sugar and the water. On removal from the oven, soak the cake with the syrup. Leave to cool before eating.

TIP
The top of the cake can be decorated with candied lemon slices. Christophe Bacquié uses those made by his Corsican friend, Marcel Santini.