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Lemon travel cake by Carles Codina, Four Seasons Madrid

May 6, 2021
Lemon travel cake by Carles Codina, Four Seasons Madrid
Lemon cake dough with exotic citrus marmalade filling and lemon glaze


For barely a year, Carles Codina has been the Executive Pastry Chef at the brand new Four Seasons hotel in Madrid. He leaves behind a fruitful stage at the Hofmann restaurant in Barcelona and before that a no less enriching time at the George V Four Seasons in Paris. Codina, at the head of a team of ten pastry chefs, takes care of the amenities for the rooms, breakfasts, the room service menu, banquets, coffee breaks, the pastry display case in the lobby, afternoon tea, and a small menu of recently released desserts. All this for a public with such a high purchasing power as their demand. In the pages of DPAS issue 478, he reveals his project to attract external clients, claims the figure of the hotel pastry chef and completes his appearance with three baked suggestions.

Within the wide repertoire of products he works with, there is an assortment of travel cakes that not only serve the hotel guest customer but are also adapted to be taken away. A good example of this assortment is this delicate lemon cake with a marmalade inside that incorporates citrus and exotic fruits.

Lemon cake

Lemon cake doughLemon cake by Carles Codina

  • 375 g loose flour
  • 20 g baking powder
  • 30 g microplane lemon peels
  • 400 g white sugar
  • 300 g pasteurized egg
  • 190 g 35% fat cream
  • 3 g salt
  • 135 g cold melted butter

Mix all the ingredients in the Robot Coupe. Add the cold melted butter. Generously grease the molds, the tubes, and the cake lid. Pour 225 g of dough into the mold with the tube and chop well. Cook at 160ºC for 20-25 minutes and check the cooking. Cover with the syrup and, once cold, pour the marmalade into a bowl and glaze.

Syrup cake

  • 300 g lemon juice
  • 370 g 50/50 syrup

Mix the two ingredients and brush on the cake hot.

Lemon cake glazeLemon cake by Carles Codina

  • 285 g Opalys 33% white couverture
  • 75 g cocoa butter
  • 70 g olive oil
  • 4 g microplane lemon peel, toasted grained almonds

Mix the melted ingredients and add the almonds.

Exotic citrus marmalade

  • 125 g candied iyokan skin
  • 125 g candied yuzu skin
  • 250 g yuzu juice
  • 2 u black lemon, crushed to a powder

Crush the black lemon with the yuzu juice and strain. Work everything into the Robot Coupe until a smooth dough is left.

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