Lemon & poppy seed cake with raspberry topping
Homemade raspberry sugar gives this teatime classic an eyecatching and delicious topping.
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
- 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
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.
For a more classic topping, omit the raspberries and mix the juice of 1 lemon with 1 tbsp granulated sugar, then spoon over the top of the warm cake.
Typical values per serving when made using specific products in recipe