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Lemon & poppy seed cake with raspberry topping
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Preparation time: 20 minutes, plus cooling
Cooking time: 45 minutes
Total time: 1 hour 5 Minutes, plus cooling
200g unsalted butter, softened, plus extra for greasing
200g plain flour
100g ground almonds
2 tsp baking powder
½ tsp fi ne salt
3 tbsp poppy seeds
250g golden caster sugar
3 medium British Blacktail Free Range Eggs
3 Cooks’ Ingredients Unwaxed Lemons, zest and juice of all
3 tbsp whole milk, warmed
1 heaped tbsp Cooks’ Ingredients Freeze Dried Raspberries
1 tbsp granulated sugar
1 Preheat the oven to 180˚C, gas mark 4. Lightly grease and line a 23cm springform cake tin and line with baking parchment. In a bowl, mix together the flour, almonds, baking powder, salt and poppy seeds; set aside.
2 In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light. Beat in the eggs one at a time, then the lemon zest and milk. Use a spatula to stir in the flour mixture until combined, then stir in the juice of 1 lemon. Tip into the tin; bake for 45 minutes, until golden and a skewer inserted in the centre comes out clean. Don’t open the oven door until the cake has had its full cooking time as the delicate batter might sink a little.
3 Meanwhile, in a small blender or food processor, very briefly pulse or whizz the raspberries and granulated sugar.Once cooked, cool the cake in the tin for 10 minutes then remove and transfer to a cooling rack. Brush all over with the remaining lemon juice, then dust with the raspberry sugar. Serve once the cake reaches room temperature.
Cook’s tip: For a more classic topping, omit the raspberries and mix the juice of 1 lemon with 1 tbsp granulated sugar, then spoon over the top of the warm cake.
Typical values per serving: