Lemon Poppyseed Cake via Jamie

We have three lemon trees at Number 10 and two of them are going crazy with fruit...so it was time to use some up and make a lemon and poppy seed cake..

This is a recipe that I first saw on the Jamie Oliver site and have tried it out a few times now...it's terrific if you like a tangy cake....it's also pretty easy, which is always important. It's a cake that is very moist, a little tart and truly delicious

I tweaked Jamie's recipe a little to increase volume...

You will need

150g unsalted butter, softened
130g caster sugar
4 large eggs
180g ground almonds (almond meal)
30g poppy seeds
large dollop yogurt
zest and juice of 2 lemons
125g self-raising flour, sifted

Lemon syrup:

100g caster sugar
juice of 2 lemons

Lemon Icing:

250g icing sugar
zest and juice of 1 lemon

Preheat oven to 180 Celsius

In a mixing bowl, cream the butter and sugar until pale and creamy, then add the eggs, one at a time, mixing well after each one

Place the poppy seeds into the yogurt and let sit for a few minutes.

Fold in the almond meal, self raising flour, lemon zest, lemon juice and poppy seeds and yogurt

Line a cake tin with baking paper, spoon the mix in (it shouldn't be runny) and place in the oven for approx 35 minutes or until golden and the top springs back then lightly pressed.

When ready, remove it from the oven and let it cool in the tin for a few minutes before you turn it out onto a plate

For the lemon syrup, place the juice and sugar in a saucepan and bring to the boil until the sugar has dissolved, then pierce the top of the cake a few times with a skewer and spoon the syrup over the top

When the cake has completely cooled, make the icing, (which will be runny), and spoon it over the cake

So you get a hit of tangy lemon in the cake, from the syrup and finally from the icing.

YUMMO!

Truly delicious!

Thanks Jamie