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Lemon + Poppy Seed Cake 

Olive and I do love a good old lemon cake and you cannot get much better than this delicious poppy seed  sponge topped with a generous dollop of lemon mascarpone frosting served with a large mug full of our favourite Bird and Blend tea


The recipe is from the lovely Amber Rose author of one of our favourite baking books “Love, Bake, Nourish”  Amber truly believes that baking can be delicious as well as healthy, her cakes and bakes are not made with any refined white flour or white sugar and instead use fruit, honey and ancient flours such as spelt and rye. Amber explores the benefits of making and eating bakes that are seasonal, healthy and taste amazing too. “Love, Bake, Nourish”   proves you can definitely have your cake and eat it too!

This lemon and poppy seed cake is a super easy bake that’s perfect for an afternoon treat with a large mug of tea. I recently made one for a friends tea party and it went down a storm! The tart lemon and mascarpone frosting goes perfectly with the nuttiness of the poppy seeds and even better poppy seeds are good for you being rich in calcium, magnesium and fibre.

To make this delicious, healthy cake you will need the following ingredients;

Cake

  • 180g unsalted butter, softened
  • 180g white spelt flour, sifted
  • 3 large free range eggs
  • 1 teaspoon of baking powder
  • 180g of maple syrup or honey
  • 85g poppy seeds

Frosting

  • 250g mascarpone
  • Finely grated zest and juice of 1 lemon
  • 1/d teaspoon of vanilla extract
  • 30g maple syrup or honey

First preheat the over to 170C and grease and flour a 20cm loose-bottomed cake tin.

Next grab a large mixing bowl and cream the butter until pale and fluffy with an electric hand mixer. You may add a little milk here if the butter is not quite soft enough. Once pale and fluffy, add 2-3 tablespoons of the flour and beat in the eggs one at a time. Continue to beat all of the ingredients together until you have a light, fluffy mixture. It may curdle here a little when adding in the eggs and if so add another tablespoon of flour to combat it. Finally fold in the remaining flour, baking powder, maple syrup (or honey) and the poppy seeds, stir with a wooden spoon to combine.

Once combined, scrape the mixture into a prepared tin and bake in the oven for 30-35 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and leave the cake to cool in the tin for 10 minute before turing out on to a wire rack to cool completely.

When the cake has cooled, beat together all of the ingredients for the frosting together and spread it over the surface of the cake using either a palette knife or a back of a spoon. Sprinkle with a little lemon zest and enjoy!

 

 

 

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