Lemon curd and poppy seed sponge with green olive purée and raspberry sorbet

Lemon curd and poppy seed sponge with green olive purée and raspberry sorbet

By
From
Sweet
Serves
12

This is a wonderful dish of contrasting flavours and textures, with crunch from the poppy seeds, sharpness from the lemon curd, saltiness from the olives, and the cooling sweetness of raspberry sorbet.

Ingredients

Quantity Ingredient

For the lemon curd and poppy seed sponge

Quantity Ingredient
170g butter, softened
170g caster sugar
200g self-raising flour
1/2 teaspoon baking powder
3 eggs
1 tablespoon poppy seeds
125g lemon curd

For the green olive purée

Quantity Ingredient
100g caster sugar
100ml water
100g pitted green olives
1 quantity Raspberry or blackberry sorbet

Method

  1. Preheat the oven to 170°C. Grease a 12-hole traybake tin or silicone mould.
  2. Place the butter, sugar, flour, baking powder, eggs and poppy seeds in a food mixer or large bowl and beat for a couple of minutes until a smooth batter is formed. Fold the lemon curd into the mixture, taking care not to mix it in too much: you want to create a marbled effect throughout.
  3. Spoon the mixture into the moulds, to about two-thirds full, then bake for 18–20 minutes until golden and risen. A skewer inserted into the centre of the cakes should come out clean – if it doesn’t, return them to the oven for a further 5 minutes and repeat. Leave to cool in the tin for 5 minutes before turning out the cakes onto a wire rack.
  4. Meanwhile, make the olive purée. Put the sugar, water and olives in a saucepan and bring to the boil. Simmer for 5 minutes, then pour into a food blender and blitz to a fine purée, taking care to leave the lid open a crack to release the steam.
  5. Place the poppy seed sponge onto the plate, brush the olive purée alongside, and then finish with a spoonful of Raspberry Sorbet.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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