Ruby glazed cake

There’s probably no bigger joy than the one of a perfectly baked cake... with ruby! This cake recipe is based on powdered almonds and lemon zest, simply because they combine greatly with the taste of ruby.

The soft glaze isn’t sticky and guarantees your cake to stay in perfect shape for days. On top, the ruby glaze protects your cake and prevents it from drying out.


Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Lemon cake

Ingredients Preparation

3 large cakes of 400 g

  • 210g
    82% butter
  • 38g
    liquid butter PF17
  • 191g
    icing butter
  • 256g
    almond powder 100%
  • 23g
    vanilla paste
  • 92g
    egg yolks
  • 54g

Mix together.

  • 122g
    flour T45
  • 19g
    lemon zest


  • 138g
    egg whites
  • 57g

Make a meringue.  Fold into cake mixture.

Put into moulds. Bake at 160°C for 40 mins. Put into moulds. Bake at 160°C for 40 mins.

Ruby Glaze for Baked Cakes & Viennoiserie

Ingredients Preparation

12 large cakes

  • 1071g


  • 80g
    grape seed oil
  • 27g
    butter PF28
  • 11g
    XS raspberry pieces
  • 11g
    raspberry flakes

Add and mix well.

Pour in a bowl, film and keep in fridge. Heat to ±35°C before use.
Cool down and glaze the cakes. Leave to set before further finishing.

Tip: Add Ruby Ganache Montée on top. 

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