Poppyseed cake

Poppyseed cake

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

We made this cake many times when our youngest son, Michael, was at school as it was one of his favourite lunchbox treats.

Ingredients

Quantity Ingredient
125g unsalted butter, softened
1 lemon zest, finely grated
1 tablespoon orange blossom honey or other honey
1 tablespoon lemon juice
285g caster sugar
1 egg yolk
250ml milk
250g plain flour, sifted
pinch salt
2 teaspoons baking powder
60g poppyseeds
4 egg whites

Lemon icing

Quantity Ingredient
210g icing sugar
1 lemon, juiced

Method

  1. Preheat the oven to 160°C. Butter a 20 cm ring tin.
  2. Using electric beaters, beat the butter, lemon zest, honey, lemon juice and 225 g of the sugar until creamy. Beat in the egg yolk and milk. Don’t worry if the mixture looks a little curdled at this stage. Add the sifted flour, salt, baking powder and 4 tablespoons of the poppyseeds and mix well.
  3. Beat the egg whites in a separate bowl until stiff peaks form. Add the remaining sugar and beat a little more. Gently fold the egg white mixture into the cake mixture, then pour into the prepared tin.
  4. Bake for about 45 minutes or until a skewer inserted into the middle comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.
  5. To make the lemon icing (frosting), put the icing sugar in a bowl and gradually stir in enough lemon juice to give the icing a creamy consistency. You may not need all of the lemon juice.
  6. Spread the icing over the cake and sprinkle with the remaining poppyseeds.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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