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    Lemon & poppy seed cake with raspberry topping

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    Lemon & poppy seed cake with raspberry topping

    • Vegetarian

    Preparation time: 20 minutes, plus cooling
    Cooking time: 45 minutes
    Total time: 1 hour 5 Minutes, plus cooling

    Serves: 12

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    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.

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