Chef's Corner - Lemon and Poppy Seed Cake

Our Chefs love coming up with their own twist on cult classics and this Lemon and Poppy Seed Cake is no exception. Serve with a scoop of yogurt, to compliment the hint of lemon and almond meal flavours, for an absolutely delicious start to the day.
 
INGREDIENTS
 
Cake
115g unsalted butter softened
115g caster sugar
4 large eggs
180g almond meal
30g poppy seeds
125g self-raising flour
Zest of 2 lemons and juice
Lemon syrup
100g caster sugar
90g lemon juice
 
Icing
225g icing sugar
Zest and juice of one lemon
 
METHOD
  1. Pre-heat the oven to 180C
  2. Grease and line a 20cm cake tin
  3. Beat butter and add the caster sugar until creamy
  4. Slowly add eggs one by one
  5. Fold in very slowly the almond meal, poppy seeds and self-rising flour with a pastry spatula
  6. Finish by adding the lemon juice
  7. Spoon the mix into cake tin and bake for 40mins
  8. Remove cake from oven and cool on rack
  9. In a pan heat up sugar and lemon juice till melted to obtain the syrup
  10. Using a pastry brush to soak the syrup into the cake
Icing
  1. Mix icing sugar with lemon and zest. Stir until mixture is blended
  2. Cover the cake with icing

Serve with a scoop of plain yogurt and enjoy.