Getting back to what we do best
We are so excited to be starting to open our doors up to our fabulous guests from next month and, in the background, there is lots happening to ensure we are back to doing what we do best – serving fantastic food, welcoming you into our lovely pubs and restaurants and, most importantly, taking care of you.
As we build up to re-opening, we are so excited to launch our new menu to you after all this time. We have made some seasonal tweaks to ensure we can celebrate the best produce that late summer brings but you are guaranteed to find your old favourites there alongside some fabulously mouthwatering new dishes. One of our favourite new puds is the zesty lemon parfait. Sweet yet sharp, it is a refreshing finish to the perfect summer meal.
Lemons are really versatile and lend themselves to so many desserts or treats. Raymond’s lemon cake has been a staple at Le Manoir for years but he has shared the recipe so you can treat yourself to it whenever you want. Enjoy a slice in the garden with a cup of tea or a cheeky G & T. With good weather on the horizon for the next few days, this lemon cake is a little ray of sunshine on a plate. Enjoy!
- 80g unsalted butter (plus extra to grease your loaf tin)
- 5 medium eggs (preferably free range/ organic)
- 300g caster sugar
- 140ml double cream
- Finely grated zest of three lemons
- 25ml dark rum
- 240g plain flour
- pinch sea salt
- 1/2 tsp baking powder
For the glaze
- 50g apricot jam
- finely grated zest of one lemon
- 3tbsp lemon juice
- 150g icing sugar
- Ensure all ingredients are at room temperature before you start.
- Pre-heat your oven to 180c (160c fan/ gas mark 4).
- Lightly grease the loaf tin and line with greaseproof paper. Leave some paper overhanging the sides when you line the tin; this will enable you to lift out the cake by the paper, making it easy to de-mould.
- In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter.
- Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
- Spoon the mixture into the loaf tin and gently level the surface.
- Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking.
- To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked. Do NOT switch your oven off at this point.
- Turn out onto a wire rack and leave to cool for 10 minutes.Do not leave your cake to cool in the tin, as this will prevent the steam from escaping, making your cake heavier.
- Lightly brush the cake all over with the warm jam. The jam creates a barrier, so the lemon glaze is not absorbed. Leave for 5 minutes.
- Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat until smooth.
- Brush the lemon glaze evenly over the top and sides of the cake and leave for a few minutes to set.
- Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent. Allow to cool before slicing and enjoy!