Cake with lemon and roasted sesame seeds

This cake with lemon zest, sweet lemon confit and roasted sesame seeds is just very very good and very moist! It’s based on an original recipe by the well-known French Pastry Chef Christophe Michalak but I’ve changed it a bit by adding sweet lemon confit and a bit of its syrup! You could even add more sesame that is already roasted or that you roast on your own in a pan or in the oven in order to have a more strong taste of sesame in the cake. It’s true that the sweet lemon confit adds a slightly sour aspect on the cake that suits it well :) Go ahead and make it and please tell me all about it!

In two words:

“The law has not yet formed a great man, but freedom has given birth to colossal men”.

Friedrich von Schiller, Les brigands Tweet
To Start...

difficulty easy
preparation-10'
cooking - 30’ + le temps pour préparer le lemon confit
serves - 2  

Ingredients

  • 50gr of unsalted butter
  • 6 egg yolks (~150gr)
  • 155gr of caster sugar
  • 75gr of heavy cream
  • the zest of 3 lemons
  • 120gr of all-purpose flour
  • 1 level teaspoon of baking powder
  • 90gr of homemade sweet lemon confit maison
  • 50ml of the syrup produced from making the homemade sweet lemon confit maison
  • 2-3 tablespoons of roasted sesame

Steps

  • The day before prepare the homemade lemon confit sweet lemon confit which is easy to make (almost nothing to do)
  • The same day, preheat the oven at 180°C
  • Stir in with a whisk the flour and the baking powder to help the baking powder spread all over the flour and thus help the cake rise better
  • Melt the butter in a pan; it should not burn at all
  • Weigh 90gr of homemade sweet lemon confit and dice it in small cubes
  • Measure 50ml of syrup coming from the homemade lemon confit maison
  • Whisk together with an electric hand mixer the egg yolks
  • Add by batches the sugar and continue to whisk after each addition
  • When the mix has become almost white add by batches the heavy cream and continue to stir with the electric hand mixer after each addition
  • Add also by batches the mix flour and baking powder and continue to whisk with the electric hand mixer
  • Add the melted butter by pouring it slowly and by batches over the mix and continue to whisk after each addition
  • Add the syrup little by little and continue to whisk
  • Add the cubes of lemon confit and stir everything together with a rubber spatula
  • Pour the batter into a bread tin long of 29cm
  • Bake for 30’ if using a small oven, or more for a bigger one, until a knife comes out clean when you stick a knife in the center of the cake
  • Enjoy with a coffee or a tea :)

Inspiration

I found the original recipe into a small book coming with the magazine Elle à Table and which contained extracts from the book by Christophe Michalak L’Ultime Cake Book de Christophe Michalak.

Theoretically, you can find the original recipe in this book by Michalak Christophe, L’Ultime Cake Book, Alain Ducasse Editions, Levallois-Perret, 2016.

o-o C'est si bon ! o-o

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