Baking Cake Fruit

Lemon and poppy seed crunch cake

LEMON AND POPPY SEED CRUNCH CAKE

Sometimes, I want to create a cake. Spend many a lost hour with my head in a book trying to find inspiration for the next project which is then followed by hours of creaming, mixing, whisking and baking before unveiling a masterpiece. And then there are days where I just want an easy peasy slice of cake which desired minimum fuss but maximum yum. Today was that day. I was feeling super simple so I baked this super simple recipe which has been passed on to me by my mother (and possibly the only recipe as the only other thing she can cook successfully is fish finger, chips and peas) (Mum, I know you will read this, I’M JOKING! I LOVE YOU REALLY!). With the scorchio sunshine outside, who really wants to spend hours in a sweat box kitchen? I want to be outside with my cake soaking up all the vitamin D I can get. The sugar syrup which drowns the cake once out of the oven adds a lushy, zesty moistness to the sponge whilst leaving a crunchy sugar coating which is why you can get away with not icing this beauty. The poppy seeds give a great texture and on reflection, I have added an extra 50g in the recipe below as I think it needs a bit more crunch.

LEMON AND POPPY SEED CRUNCH CAKE

Lemon and poppy seed crunch cake

Lemon and poppy seed crunch cake

  • 240g unsalted butter at room temperature
  • 100g light brown sugar
  • 120g golden caster sugar
  • 4 large eggs
  • Pinch of salt
  • Zest of 5 unwaxed lemons
  • Juice of two lemons
  • 100g poppy seeds
  • 240g self raising flour

For the syrup:

  • Juice of 3 lemons
  • 50g icing sugar
  • 50g caster sugar plus 20g to sprinkle over
  1. Pre heat your oven to 170 degrees. Grease with butter and line an 8 inch cake tin.
  2. Beat your butter and sugar for 3-4 minutes until pale and fluffy.
  3. Add the eggs one by one, beating thoroughly after each addition including the lemon zest and juice with the last one.
  4. Add your salt, poppy sedds and flour and stir in until just fully incorperated, don’t over mix.
  5. Pour into your prepared tin and pop in the middle of the oven for around 25-30 minutes, check with a skewer which should come out clean after insertion and the top should be golden brown.
  6. Make the syrup by mixing the sugars and lemon juice together. With the cake still in the tin, use a fork to prick holes over the top of the cake and evenly pour over the syrup then sprinkle with the remaining sugar. Leave to cool fully in the tin.

Lemon and poppy seed crunch cake

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