LEMON TEA-CAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TEA-CAKE
TEA-CAKE BATTER
Ingredients Total weight: ~ 789 g
for 3 loaf pans 18x4.5x4.5 cm 100%
All-purpose flour 180 g 23%
9-10,5% protein
Baking powder 9g 1%
Inverted sugar 12 g 2%
Sugar 120 g 15%
Salt 2g <1%
Whole eggs 150 g 19%
Butter 82% (1) 132 g 17%
Candied lemon peel 150 g 19%
Lemon zest 4g <1%
Butter 82% (2) 30 g 4%
Flour and cooking oil spray for
coating the loaf pans
1 Put the eggs, the sugar, the inverted sugar and the salt to a bowl. Mix well with a whisk and place
the bowl over a water bath. Heat the mixture to 45 °C / 113 °F stirring occasionally and make
sure the bowl with the eggs doesn’t touch the water and the water doesn’t boil much.
TIP
If you don’t have the inverted sugar or don’t want to use it, replace it with the same amount of honey or simply skip this
ingredient. The inverted sugar is needed only to keep the tea-cake moist for a longer time and to prolong its shelf life.
2 Sift the flour and the baking powder into a separate mixing bowl and mix thoroughly with a whisk
to ensure the even rise of the tea-cakes.
3 In a saucepan, melt the butter (1) to 50 °C / 122 °F. The same temperature of the egg mixture and
the butter ensures a smooth emulsion in the batter.
TIP
You can replace some butter - up to 50% - with the olive oil. In this case just add the butter along with the olive oil to the
saucepan and bring them to 50 °C / 122 °F. The texture of the product will only benefit from this, the tea-cakes will be
very tasty and fragrant.
4 Remove the egg and sugar mixture from heat and add it to the flour and baking powder mixture.
Mix thoroughly until combined with a whisk.
5 Then gradually add in the butter melted to 50 °C / 122 °F, stirring well each time with a whisk. At
this stage, the batter will be elastic, shiny and slightly runny.
6 Add the diced lemon peel and lemon zest, then mix.
7 Spray 3 18x4.5x4.5 cm loaf pans with cooking oil spray or grease with softened butter, then
sprinkle them with a thin layer of flour to unmold the tea-cakes easily.
8 Fill the loaf pans 2/3 full (~ 220 g of batter per pan).
9 Using a cornet, apply a strip of softened butter (2) to the center of each tea-cake for even
cracking during baking.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TEA-CAKE
TEA-CAKE BATTER
10 Wrap the loaf pans with cling film and put them in the fridge for 12 hours. During this time, the
butter crystallizes, which will help the tea-cakes be juicier, more flavorful and softer as well as rise
better after baking.
11 Bake the tea-cakes chilled to 3 °C / 37 °F for about 30 minutes in the preheated to 160 °C /
320 °F oven. Check their readiness with a skewer: it should come out dry.
12 Let the tea-cakes cool down at room temperature for 30-40 minutes, then unmold them using an
offset spatula and soak them with the syrup.
SOAKING SYRUP
Ingredients Total weight: ~ 154 g 100%
Sugar 23 g 15%
Water 113 g 73%
Yuzu juice 18 g 12%
1 In a saucepan, bring the sugar and water to a boil, then remove the syrup from heat, add the yuzu
juice and mix.
2 Leave the syrup to cool down at room temperature.
3 Using a pastry brush, soak the still warm tea-cakes with the syrup (40 °C / 104 °F). This will
ensure the even soaking, moistness and softness of the tea-cakes.
4 Then wrap the tea-cakes with cling film and put them in the fridge for 12 hours. The tea-cakes
should cool down to 1-4 °C / 34-39 °F.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TEA-CAKE
LEMON AND ORANGE PATE DE FRUIT
Ingredients Total weight: ~ 645 g
for 1 frame 30х30 cm 100%
Lemon juice 125 g 19%
Orange juice 125 g 19%
Yellow pectin 7g 1%
Sugar (1) 35 g 6%
Sugar (2) 300 g 47%
Glucose syrup 50 g 8%
Citric acid solution (1:1) 3.5 g <1%
Fine sugar for sprinkling 150-200 g
1 Prepare a baking sheet with a silicone mat and a 30x30 cm frame.
2 In a saucepan, combine the lemon and the orange juice and bring them to 30-35 °С / 86-95 °F.
3 In a separate container mix the sugar (1) and the yellow pectin.
4 Once the juice warms up to 30-35 °C / 86-95 °F, gradually add the sugar and pectin while stirring
the mixture constantly with a whisk.
5 Increase the heat, bring the mixture to a boil and gradually add the sugar (2) and the glucose
syrup to it, stirring each time. It is important that the temperature of the liquid does not drop
sharply, otherwise the pectin will set and the pate de fruit will be almost impossible to fix.
6 Continue cooking the pate de fruit to 108-109 °C / 226-228 °F over medium heat constantly
stirring it. Then remove it from heat, add the citric acid solution (citric acid + water in a 1: 1 ratio)
and pour the mixture into a frame.
7 Leave it to set at room temperature. Then sprinkle with fine sugar, cut into strips of different sizes
and shape into rolls.
CITRUS GLAZE
Ingredients Total weight: ~ 600 g 100%
Yuzu juice 90 g 15%
Icing sugar 510 g 85%
1 Sift the icing sugar and mix it with the yuzu juice until smooth with a spatula.
2 Wrap the glaze with cling film touching the surface, as it dries out quickly, and leave at room
temperature.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TEA-CAKE
GLAZING AND DECORATING THE TEA-CAKES
Ingredients
Citrus glaze 600 g
Candied lemon or orange peel 20-30 g
Pate de fruit rolls
1 Glaze the tea-cakes cooled down to 4 °C / 39 °F using a piping bag: first, glaze the sides of the
tea-cakes and then apply the glaze on top. Let the excess glaze drip off to get a thin and even
coating.
2 Transfer the glazed tea-cakes to a clean baking sheet and put it in the oven preheated to 200 °C /
392 °F and then turned off for a few minutes.
3 In 2-3 minutes take the tea-cakes out of the oven and check whether the glaze is ready: it should
not stick to your fingers. Leave the tea-cakes to cool down at room temperature.
TIP
If you are not running out of time, let the glaze set at room temperature for 15-20 minutes.
4 Decorate the chilled tea-cakes with pate de fruit rolls of different sizes.
5 Place the candied peel in between the pate de fruit rolls. This will give the tea-cakes extra height
and complement their look.
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
