The Preserved-Lemon Cake That Got Me A Job | Bon Appétit

Join Zaynab Issa from the Bon Appétit Test Kitchen as she makes a simple preserved-lemon tea cake, a recipe that put her on the path to joining the BA staff.

See the full recipe here: https://www.bonappetit.com/recipe/pre...

Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: Misa Qu
Host: Zaynab Issa
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Denise Ginley
Culinary Associate Producer: Stevie Stewart
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: JC Scruggs

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VIDEO BREAKDOWN
0:00 Introduction
0:45 Prep the batter
0:52 Prepare loaf pan
1:15 Prep preserved lemons
2:01 Measure dry ingredients
3:13 Mix wet ingredients
3:20 Zest and juice lemon
3:42 Mix dry with wet ingredients
3:54 Pour batter into pan
3:59 Bake the cake
4:18 Cool cake
4:27 Make the karak chai
4:33 Pound cardamom pods
4:49 Steep tea bags with aromatics
5:10 Add evaporated milk and simmer
5:24 Make the glaze
5:46 Glaze cake
6:06 Sprinkle with flaky salt
6:13 Cut and plate the cake
6:18 Pour chai
6:54 Taste!

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