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Martha Collison's lemon & poppy seed cake
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This simple sandwich cake is quick to make and easy to assemble. The mascarpone filling is zingy and refreshing, the perfect partner for buttery cake
225g butter, softened
225g caster sugar
4 medium Waitrose British Blacktail Free Range Eggs
225g self-raising flour
1 tsp baking powder
2 tbsp poppy seeds
2 lemons, zested
2 tbsp milk
FOR THE FILLING
150g mascarpone cheese
100ml double cream
Juice of ½ lemon
50g icing sugar
3 tbsp lemon curd
Icing sugar, to dust
1. Preheat the oven to 180°C, gas mark 4, and grease and line two 20cm cake tins with baking parchment.
2. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.
3. In a small bowl, combine the flour, baking powder and poppy seeds. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Add the lemon zest and milk, and mix again.
4. Divide the mixture between the two tins and use a spatula to smooth over the top. Bake for 25-30 minutes or until golden and well risen. A skewer, when inserted in the centre, should come out clean. Allow to cool briefly in the tins before turning onto a wire rack to cool completely.
5. To make the filling, beat together the mascarpone, double cream, lemon juice and icing sugar until smooth and spreadable. Place the bottom cake onto a stand and spread with the mascarpone icing. Spoon over the lemon curd and sandwich with the top layer of cake. Dust the top with icing sugar and serve.
This cake will keep for up to 3 days in a fridge.
Typical values per serving:
This recipe was first published in June 2016.