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Ingredients
200g Country Life Unsalted Butter, softened, plus extra for greasing
200g plain flour
100g ground almonds
2 tsp baking powder
½ tsp salt
3 tbsp poppy seeds
250g golden caster sugar
3 British Blacktail Medium Free Range Eggs
3 unwaxed lemon, zest of all and juice of 2
3 tbsp whole milk, warmed
1 tbsp granulated sugar
Clotted cream and fresh raspberries, to serve (optional)
Method
Preheat the oven to 180ºC, gas mark 4. Lightly grease a 23cm round springform cake tin and line with baking parchment. In a bowl, mix together the flour, ground almonds, baking powder, salt and poppy seeds, then 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 beat in all the lemon zest and milk. Use a spatula to stir in the dry ingredients until combined, then finally stir in the juice of 1 lemon. Pour into the tin and bake for 40-45 minutes until golden and a skewer inserted into the centre comes out clean.
Mix together the juice of the remaining lemon and the granulated sugar. Spoon this all over the top of the cake when it comes out of the oven. Leave to cool for 10 minutes then remove from the tin and place on a cooling rack. Cool to room temperature before serving with clotted cream and fresh raspberries, if liked.
Cook’s tip
For perfect cakes without sunken middles, try not to be tempted to open the oven door until the cooking time is up!
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,578kJ/ 378kcals
Fat
23g
Saturated Fat
11g
Carbohydrates
34g
Sugars
22g
Fibre
1.6g
Protein
8.3g
Salt
0.8g
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