Without a doubt I am the worst, at baking and cooking and anything people usually expect me to be good at. But I have got the knack for finding simple easy baking recipes that actually work. And trust me if I can manage something like this, you can probably do it much better than myself. Try it out and comment how it goes. My baking experience stems as far as wanting something to have with the 8 cups of tea I consume and this poppy seed cake + tea= a match made in heaven.
What will you need?
- 4 tbsp poppy seeds
- 1/4 cup milk
- Juice of 1/2 lemon 200g butter, softened
- 1 tbsp finely grated lemon rind
- 1 cup caster sugar
- 3 eggs
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 cup sour cream or milk
- Syrup 1/4 cup lemon juice 1/4 cup sugar 1/4 cup water
- Preheat oven to 180C. Grease a 25cm ring pan and line the base with paper. Soak the poppy seeds in the milk and lemon juice for 10 minutes.
- Beat the butter, lemon rind and sugar until pale and creamy. Add the eggs, one at a time beating well after each addition.
- Sift the flour and baking powder into another bowl. Add flour to the butter mixture in two batches, along with the sour cream, poppy seeds and milk.
- Spoon the cake mixture into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
- Meanwhile, make the syrup by combining the juice, sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved and simmer for 5 minutes. Spoon the hot syrup over the cake as soon as it comes out of the oven (use a skewer to poke holes for the syrup to soak into). Leave to cool in the pan.
- Feel free to create your own glaze for the top afterwards.
“This was really lovely, the cake tastes best when hot and covered in the lemon syrup”
- sprinkle it with added lemon zest or try and make the syrup using one whole orange instead of lemon – it keeps the acidic taste but adds a slightly different element.