Lemon and poppy seed cake

Lemon and poppy seed cake

By
From
Magic Cakes
Serves
8
Prep
30 mins
Cooking time
50 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
4 eggs, separated
150g caster sugar
125g butter
125g plain flour
30g poppy seeds
pinch salt
400ml milk, at room temperature
2 lemons, juiced and zested

Equipment

Quantity Ingredient
24 cm cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour, poppy seeds and salt. Beat for a few minutes, then pour in the milk little by little, whisking constantly. Add the lemon zest and 100 ml juice into the batter.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • If you like, decorate with a few lemon quarters, fresh mint and sprinkle with poppy seeds.

    You can also make an icing by whipping 300 ml chilled whipping cream with 150 g mascarpone until thick. Then gradually pour in 45 g caster sugar, whipping constantly.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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