Lemon and poppyseed cake.
Lemon and poppyseed cake.

Lemon and poppyseed cake

Lemon and poppyseed cake

Ingredients:

  • 300g unsalted butter
  • 300g raw sugar
  • Five eggs (free range)
  • Zest of five lemons
  • 360g gluten-free flour (can also use buckwheat flour)
  • 15g baking powder
  • 60g poppyseeds
  • 240ml milk (at room temp)
  • Syrup for pouring over cakes
  • 300ml water
  • Juice from five lemons (about 300ml)
  • 150g raw sugar

Method:

  1. Preheat oven to 160C fan-forced or 180C conventional. Prepare tins for cupcakes or a loaf tin.
  2. Using an electric mixer, cream together the butter and the sugar.
  3. Add one egg at a time, mixing well.
  4. Add zest and mix in.
  5. Using a spatula (as to not over-mix the cake batter) fold in the flour, baking powder and poppyseeds.
  6. Slowly stir in milk until all combined.
  7. Spoon into cupcake moulds or into loaf tin. Cupcakes take about 15-18 minutes and loaf tin about 45-50 minutes.
  8. While the cakes are baking, prepare the syrup by juicing the lemons, straining off the seeds. Bring the juice, water and sugar to the boil.
  9. When the cakes are baked, remove from the oven and poke small holes with a skewer. Carefully pour or spoon warm syrup over the warm cakes.
  10. When the cakes are cool, remove from the tin.
  11. These are lovely eaten plain as they are, with lemon icing or clotted cream.

 

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