If you can find heaven in a cake then this is it. Sticky, soft, and everything you’ve dreamed of but never had. This cake has a taste of fresh lemon juice because it is soaked with lemon juice after making it, and the poppy seeds in it taste divine.The combination of lemon and poppy seeds is sooo good. A bit unusual for those who haven’t tasted this combination but delicious still.
I love chocolate cakes and I know so do you, and one of these days I’m going to put up a chocolate cake recipe too, but rich fruit cakes taste so good. We’re having guests over this evening and I’m going to delight them with large chunks of this cake. The last time I made it, it was gone in the wink of an eye. Only the crumbs remained in the plate as proof that there had once been a nice big cake before it was devoured.
He is a baker from the United Kingdom and one of my favorites. His cookbooks are my prized possessions and are the jewels of my library.
I put only half the amount of lemon and caster sugar syrup given in this recipe, on the cake, and no additional dredging of caster sugar, but the cake was still scrumptious.
Sticky Lemon and Poppy Seed Cake
Serves 10 to 12
For the cake
225 gms caster sugar
125 gms unsalted butter, softened
100 ml sunflower oil
Finely grated zest of 3 lemons
4 medium eggs
50 ml hot water
250 gms plain flour
2 teaspoons baking powder
75 gms oatmeal, or rolled oats finely ground
30 gms poppy seeds
For the syrup
150 gms caster sugar, plus extra to finish
100 ml lemon juice
1 Line a deep 20 cm square cake tin with baking paper. Beat the sugar, butter, lemon zest and oil till light and fluffy, then add one egg at a time and beat well. Then beat the hot water into the mixture.
2 Sift the flour, then add the baking powder and mix well. Then add the oatmeal or the finely ground oats and the poppy seeds, and beat them into the cake mixture.
3 Pour the batter into the tin and bake at 180 degrees C / 160 degrees C fan / 350 degrees F/ gas 4 for 45 to 50 minutes or until a skewer comes out clean, when inserted into the cake.
4 While the cake is warm, heat the lemon juice and caster sugar till the caster sugar dissolves. Poke the cake deep with a fork or a skewer and spread the syrup onto the cake letting the cake absorb it nicely. Once it has cooled dredge it with more caster sugar.