Poppy seed cake – who doesnt love it! – made with ground almonds and soaked in orange and cinnamon syrup, this recipe is a ‘keeper’ – it improves with age!
You will need a 2lb loaf tin or 20cm cake tin, greased and lined
Preheat oven to 400F or 200c
Poppy Seed Cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 220 g soft butter
- 220g castor sugar
- 1 tbsp lemon juice
- 100g ground almonds
- 100g SR Flour
- 2 tbsp poppy seeds
- 4 eggs
- 1 tsp almond extract
- drizzle syrup: 1 orange juice and zest
- 1 lemon zest and juice
- 1 small cinnamon stick
- 125g sugar
- 4 tbsp water
Instructions
- Begin by beating the butter and sugar until light, white and fluffy - an electric whisk will speed things up considerably!
- Beat in the eggs one at a time, adding the poppy seeds, and almond extract
- Gently fold in the flour, a tablespoon at a time, ensuring that you turn over from deep in the bottom of the bowl.
- Next fold in the almonds and add the lemon juice to loosen the mixture slightly
- Spoon into the lined baking tin and place in the middle of the oven. Start to check after 30 mins, it will be ready when 'springy to touch'. If it is browning too quickly cover the top with foil. it takes up to 40 mins to cook.
- Remove from the oven and keep in the tin
- For the orange drizzle: Place all syrup ingredients in a small pan and bring slowly to the boil, swirling occasionally to help the sugar dissolve. Boil gently for 10 mins until it starts to thicken. Allow to cool a little and remove the cinnamon stick.
- With a skewer prick the top of the cake all over and pour the syrup evenly over the top. Use all the syrup as it will soak in nicely. When completely cold and syrup has soaked in, remove from the tin and wrap in foil.
- Keep in a cool place, it will improve in flavour and remain moist.
- Servings : 8-10
- Recipe Type : Happy Ever Afters, Teatime Treats
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