Lemon, almond and poppy seed cake

Lemon, almond and poppy seed cake

By
From
Boutique Baking
Makes
25cm cake, serving 12–16 slices
Photographer
Georgia Glynn Smith

A light and zingy cake speckled with poppy seeds, which not only look pretty buy also add a bit of crunch to the texture. A deliciously moist sponge, this cake will last for a few days when kept at room temperature.

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
200g unsalted butter, softened, plus extra for greasing the cake tin
plain flour, for dusting
200g caster sugar
4 medium eggs
200g self-raising flour
100g ground almonds
30g ground poppy seeds
2 lemons, finely zested

For the lemon syrup

Quantity Ingredient
100ml lemon juice
100g caster sugar

For the glaze

Quantity Ingredient
500g fondant patissiere
1 lemon, juiced
1 teaspoon glucose

Equipment

Quantity Ingredient
25cm kugelhupf or bundt cake tin

Method

  1. Preheat the oven to 175°C. Prepare the cake tin by greasing with softened butter and dusting with plain flour.
  2. To make the sponge

    Place the butter, sugar and lemon zest in a mixing bowl and cream until pale and fluffy.
  3. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and add the ground almonds and poppy seeds. Stir until the batter is just combined.
  4. Pour the batter into the prepared cake tin, using a rubber spatula to help fill the tin. Before baking, tap the filled cake tin on your worksurface a few times to make sure the batter has reached all the cavities at the bottom of the tin.
  5. Bake for 30–40 minutes, depending on your oven. The sponge is cooked when the sides are beginning to shrink away from the edges of the tin and the top is golden brown and springs back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of the sponge; it should come out clean.
  6. To make the lemon syrup

    While the sponge is baking, prepare a lemon syrup for soaking. Place the lemon juice and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly.
  7. Once the sponge is baked, immediately brush the sponge with half the lemon syrup; this allows the syrup to be absorbed faster.
  8. Allow to cool for about 30 minutes outside of the oven. Once just warm, turn the cake out of the tin and leave to cool completely on a wire cooling rack. Brush the other side of the sponge with the remaining syrup.
  9. To make the glaze

    Gently warm the fondant patissiere with the lemon juice to a thick pouring consistency. Do not to allow it to boil, as it will lose its shine. Stir in the glucose. Pour the fondant glaze over the top of the cake and allow to set.
  10. Serve at room temperature.
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