difficulty Moderate
equipment
  • electric mixer
  • oven
  • cake tin
  • baking paper
  • saucepan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
150 g   150 g unsalted butter (softened)  
  1. preheat oven to 180 celsius.
  2. in a mixing bowl, cream the butter and sugar until pale and creamy, then add the eggs, one at a time, mixing well after each one
  3. place the poppy seeds into the yogurt and let sit for a few minutes.
  4. fold in the almond meal, self raising flour, lemon zest, lemon juice and poppy seeds and yogurt.
  5. line a cake tin with baking paper, spoon the mix in (it shouldn't be runny) and place in the oven for approx 35 minutes or until golden and the top springs back then lightly pressed.
  6. when ready, remove it from the oven and let it cool in the tin for a few minutes before you turn it out onto a plate
130 g   130 g caster sugar  
  4 whole (large) 4 whole large eggs  
200 g   200 g ground almonds (almond meal)  
30 g   30 g poppy seeds  
    large dollop yogurt  
    zest and juice of 2 lemons  
150 g   150 g self-raising flour (sifted)  
100 g   100 g caster sugar  
  1. place the juice and sugar in a saucepan and bring to the boil until the sugar has dissolved, then pierce the top of the cake a few times with a skewer and spoon the syrup over the top
    juice of 2 lemons  
250 g   250 g icing sugar  
  1. when the cake has completely cooled, make the icing, (which will be runny), and spoon it over the cake
    zest and juice of 1 lemon