Almond cake with lemon & poppy seeds

Name: Almond cake with lemon & poppy seeds
Total time: 1 h 10 min
Yield: 8
Ingredients: 120 g butter softened, plus a little extra for greasing; 120 g caster sugar; 1 tablespoon caster sugar; 4 large free-range eggs separated; 2 lemons zest and juice of; 60 g self-raising flour sifted; 120 g ground almonds; 2 tablespoons milk; 75 g poppy seeds; 50 g icing sugar; 1 teaspoon mixed spice; crème fraîche to serve

A totally moreish treat

Vegetarianv

“The ground almonds in this zingy lemon cake give it a beautiful texture – you'll love it ”

Serves 8

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Fruit Baking

Nutrition per serving

Calories 366 18%
Fat 29g 41%
Saturates 9.8g 49%
Sugars 23.3g 26%
Salt 0.2g 3%
Protein 10.2g 20%
Carbs 29.3g 11%
Fibre 1.3g -

Of an adult's reference intake

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Ingredients

120 g butter , softened, plus a little extra for greasing
120 g caster sugar
1 tablespoon caster sugar
4 large free-range eggs , separated
2 lemons , zest and juice of
60 g self-raising flour , sifted
120 g ground almonds
2 tablespoons milk
75 g poppy seeds
50 g icing sugar
1 teaspoon mixed spice
crème fraîche , to serve

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Method

Preheat the oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter.
Whiz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice.
When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side.
In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar until smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white.
Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes until cooked through, risen and golden brown.
When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche.