Perfect for afternoon tea, this cake is a Raymond Blanc recipe, and has been served at his restaurant in Oxford for the past 25 years. It is a very easy preparation, only 15 mins plus cooling. You just need a 26 x 9cm non-stick loaf tin and a cook’s thermometer as special equipment. Cooking time is 50 min – 1 hour, depending on the owen. See the video posted below to proceed with this cake.

INGREDIENTS REQUIRED
5 Organic/free range eggs (*1)
300g Caster sugar
140g Double cream
3 Whole lemons (zest, finely grated)
25ml Dark rum
1 pinch Salt
80g Unsalted butter, melted
240g Plain flour
½ tsp Baking powder (*2)
For the glaze
50g Apricot jam, warmed in a saucepan
For glazing the cake with lemon & icing sugar
3 tbsp Lemon juice
1 Whole lemon (zest, finely grated)
150g Icing sugar