Cake with lemon and roasted sesame seeds

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.