Lemon & Poppy Seed Cake
When winter starts to appear in fits and starts Mona Farrugia gets a huge craving for cakes: lovely, high, soft and nutty cakes such as this Lemon & Poppy Seed one.
Preheat the oven to 170C
3 tablespoons baking powder
2 tablespoons poppy seeds
3 drops lemon oil
125g Tagatesse (or 230g caster sugar if you're fine with that)
125ml double cream
2 tablespoons lemon juice
grated rind of one lemon
90g unsalted butter
Sift the spelt and baking powder. Mix in the poppy seeds.
In a machine, mix the eggs and tagatesse (or sugar) adding the drops of lemon oil. Add the double cream, mixing some more (not too much because you will split it) and the lemon juice and rind,
Gently amalgamate this mix into the spelt mix. Add the butter mix.
Pour this mix into the moulds or tin and bake it for 30-45 minutes until a toothpick comes out clean.
You can decorate with some simple icing. I like to mix some tagatesse with lemon juice, pouring it all over the cakes for gloss.Â If you want to go overboard sprinkle some more poppy seeds which will stick to the icing.
October 15, 2010
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Hi it looks lovely and would like to try it however I think you missed the butter in your ingredients as you say "add the butter mix". Please let me know how much butter is needed.
True. Thank you so much for letting me know :)
It's 90grams. I've updated now.