Lemon & poppy seed cake with raspberry topping

Name: Lemon & poppy seed cake with raspberry topping
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 200 g unsalted butter, softened, plus extra for greasing; 200 g plain flour; 100 g ground almonds; 2 tsp baking powder; ½ tsp fine salt; 3 tbsp poppy seeds; 250 g golden caster sugar; 3 British Blacktail Medium Free Range Eggs; 3 Cooks’ Ingredients Unwaxed Lemons, zest and juice of all; 3 tbsp whole milk, warmed; 1 heaped tbsp Cooks’ Ingredients Freeze Dried Raspberries; 1 tbsp granulated sugar

Homemade raspberry sugar gives this teatime classic an eyecatching and delicious topping.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Pluscooling

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Ingredients

200g unsalted butter, softened, plus extra for greasing
200g plain flour
100g ground almonds
2 tsp baking powder
½ tsp fine salt
3 tbsp poppy seeds
250g golden caster sugar
3 British Blacktail Medium Free Range Eggs
3 Cooks’ Ingredients Unwaxed Lemons, zest and juice of all
3 tbsp whole milk, warmed
1 heaped tbsp Cooks’ Ingredients Freeze Dried Raspberries
1 tbsp granulated sugar

Method

Preheat the oven to 180˚C, gas mark 4. Lightly grease and line a 23cm springform cake tin and line with baking parchment. In a bowl, mix together the flour, almonds, baking powder, salt and poppy seeds; set aside.
In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light. Beat in the eggs one at a time, then the lemon zest and milk. Use a spatula to stir in the flour mixture until combined, then stir in the juice of 1 lemon. Tip into the tin; bake for 45 minutes, until golden and a skewer inserted in the centre comes out clean. Don’t open the oven door until the cake has had its full cooking time as the delicate batter might sink a little.
Meanwhile, in a small blender or food processor, very briefly pulse or whizz the raspberries and granulated sugar.Once cooked, cool the cake in the tin for 10 minutes then remove and transfer to a cooling rack. Brush all over with the remaining lemon juice, then dust with the raspberry sugar. Serve once the cake reaches room temperature.