Name: Almond cake with lemon & poppy seeds
Total time: 1 h 10 min
Yield: 1
Ingredients: 120 g butter softened, plus a little extra for greasing; 120 g caster sugar; 1 tablespoon caster sugar; 4 large free-range eggs separated; 2 lemons zest and juice of; 60 g self-raising flour sifted; 120 g ground almonds; 2 tablespoons milk; 75 g poppy seeds; 50 g icing sugar; 1 teaspoon mixed spice; crème fraîche to serve

Almond cake with lemon & poppy seeds

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Total Time:
1 hour 10 minutes

Almond-infused lemon cake with a delightful texture that you'll adore.

Ingredients:

120 g butter softened, plus a little extra for greasing
120 g caster sugar
1 tablespoon caster sugar
4 large free-range eggs separated
2 lemons zest and juice of
60 g self-raising flour sifted
120 g ground almonds
2 tablespoons milk
75 g poppy seeds
50 g icing sugar
1 teaspoon mixed spice
crème fraîche to serve

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm cake tin with butter. Blend butter and sugar in a food processor until fluffy. Add egg yolks one by one while it's blending, then mix in lemon zest and juice. Gradually add flour, almonds, and milk until just combined. Fold in poppy seeds. In a separate clean bowl, whisk egg whites until soft peaks form. Gently fold a spoonful of egg whites into almond mixture, then carefully fold in the rest. Transfer batter into the prepared cake tin. Bake in the preheated oven for about 45 minutes until golden and cooked through. Once cool, dust icing sugar and mixed spice on top and serve with dollops of crème fraîche.

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