Lemon and Poppy Seed Cake
Credited to: Coeliac UK
Kcal: 422.0
Serves 12
Ingredients
- 80g (3oz) poppy seeds
- 180ml (6fl oz) full cream milk
- 185g (6½oz) butter softened
- 2 tsp (10ml) vanilla essence
- 225g (8oz) caster sugar
- Zest and juice from 1 lemon
- 3 dspn (30g) of lemon curd*
- 3 eggs, beaten
- 450g (16oz) gluten free self-raising flour*
- 100g (4oz) icing sugar, sifted
Notes: *Please check our Food and Drink Information for suitable products.
Method
1. Line a 14 x 22cm (6 x 9 inches) loaf tin with greaseproof paper
2. Combine poppy seeds and milk and leave to stand for one hour
3. Add butter, vanilla essence, sugar, eggs, flour, lemon zest and lemon curd to poppy seed mixture and beat on a low speed with electric mixer until combined, then beat on medium speed for about three minutes, until mixture has gone a lighter colour
4. Pour into prepared time and bake in the oven at 180°C/350°F/Gas Mark 4 for about one hour or until golden brown and spongy to the touch
5. Once removed from oven, mix together lemon juice and icing sugar to make a runny icing and pour over top of the hot cake whilst still in the tin
6. Leave to cool in the tin and slice into portions.
2. Combine poppy seeds and milk and leave to stand for one hour
3. Add butter, vanilla essence, sugar, eggs, flour, lemon zest and lemon curd to poppy seed mixture and beat on a low speed with electric mixer until combined, then beat on medium speed for about three minutes, until mixture has gone a lighter colour
4. Pour into prepared time and bake in the oven at 180°C/350°F/Gas Mark 4 for about one hour or until golden brown and spongy to the touch
5. Once removed from oven, mix together lemon juice and icing sugar to make a runny icing and pour over top of the hot cake whilst still in the tin
6. Leave to cool in the tin and slice into portions.
Nutritional information per serving
Kcal
422
Fat
18g
Carbs
60g
Protein
6g
Fibre
1g
Hints and tips:
To make this cake lactose-free add a dairy free margarine instead of butter.
