John Footman is Executive Chef at Summertown’s new restaurant The Oxford Kitchen. John traces his love of cooking with fresh quality produce to his childhood and the imaginative home grown food cooked by his family.

This passion for fresh produce continued to inspire his work at leading UK food establishments Le Manoir aux Quat’ Saisons, Mallory Court, and more locally at The Nut Tree in Murcott, where his work as Head Chef helped achieve a Michelin Star.

LEMON DRIZZLE CAKE

Ingredients:
* 3 whole eggs
* 230g caster sugar
* 100g double cream
* 1 lemon, zested
* 20g rum
* 180g flour
* 3g baking powder
* 65g melted butter

Method:
Whisk the egg with the sugar and lemon zest until firm, add the double cream and continue whisking Add the rum and salt and then gradually add the flour and baking powder until a smooth mix is achieved.

Finally add the melted butter and mix until a good consistency.

Fill the buttered terrine, 2/3 full and cook at 180C for 25 minutes and at 160C for a further 25 minutes.

Once the cake is baked, place on a cooling rack to cool.

Heat oven to 250C.

Lemon Syrup Ingredients: s 75ml water s 75 caster sugar s Juice of 1 lemon Method: Bring to boil to dissolve the sugar.

Once this is dissolved pour the liquid over the lemon cake.

Lemon Glaze Ingredients s 50g lemon juice s 1 lemon zested s 300g icing sugar Method: Mix all the ingredients together in a pan on low heat.

Once your mixture is warm pour all over your lemon cake to create the glaze.

Turn the oven off, place your cake in the oven for one minute to firm the glaze then remove from the oven and serve.

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