Tortine
Put the egg, yolk, vegetable oil, sugar, the lemon with its peel but without seeds, and a few drops of vanilla extract in the blender. Blend until smooth.
Tip: Check carefully that no seeds are left in the piece of lemon.
Add the flour, baking powder and a pinch of salt. Blend briefly, just until the batter is smooth and lump-free.
Tip: Do not overwork the batter once the flour is in.
Pour the batter into the mould and bake in an oven preheated to 180 °C for 25–30 minutes. Check with a skewer before taking it out.
Tip: Check the cake after 25 minutes: if the skewer comes out wet, bake for another 5 minutes.
Let the cake cool completely, then decorate it with the lemon glaze and finish with the caramelised lemons.
Tip: Only pour on the glaze once the cake is cold, so it stays visible and does not soak in.
Sofi’s tips