Almond cake with lemon & poppy seeds

almond cake with lemon and poppy seeds

Serves 8

  • 120 g butter, softened, plus a little extra for greasing

  • 120 g caster sugar

  • 1 tablespoon caster sugar

  • 4 large free-range eggs, separated

  • zest and juice of 2 lemons

  • 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

Preheat your 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.



Tip: The butter needs to be very soft, so take it out of the fridge in advance.

Nutritional Information

Almond cake with lemon & poppy seeds

A totally moreish treat

More Uncategorised recipes ->
0 foodies cooked this
The ground almonds in this zingy lemon cake give it a beautiful texture – you'll love it
Serves 8
1h 10m
Not too tricky
Method

A great family treat for the Easter weekend!

Preheat your 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.

Tip: The butter needs to be very soft, so take it out of the fridge in advance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 413
    21%
  • Carbs 27.7g
    11%
  • Sugar 22.2g 25%
  • Fat 28.2g 40%
  • Saturates 9.9g 50%
  • Protein 10.3g 23%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 120 g butter, softened, plus a little extra for greasing

  • 120 g caster sugar

  • 1 tablespoon caster sugar

  • 4 large free-range eggs, separated

  • zest and juice of 2 lemons

  • 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