, , , ,

Well the weather has certainly taken a turn for the worst since I last posted. It finally seems like the gorgeous summer we had is over. Never mind… there’s always cake to cheer us up.



I originally wanted to post this on Saturday but I had to convert all the picture files from CR2 to jpeg. and each one took about 15 minutes.


Anyway, enough with the excuses…. this was another first I had in Germany at Easter. I thought it was a very strange combination but the poppy seeds give the cake a delicious grainy texture.



Now, this may sound very strange but it is actually really quite yummy.



I made this for my Mum’s birthday. She said at first she was a little let down by the fact it was a bit plain, but after trying it she said what it lacked in looks it more than made up for in taste.



For the cake: 
50g poppy seeds
185ml warm milk
185g caster sugar
3 eggs
200g unsalted butter 
1 lemon rind
Juice 1/2 lemon
Insides of 1/2 a lemon
For the drizzle:
Juice 1/2 lemon
50g icing sugar
Recipe (Adapted from BBC Good Food)… makes 1 cake
Pre-heat the oven to 180 degrees celsius and grease your cake tin. Warm the milk and add the poppy seeds. Set to one side and leave for 15 minutes. In the meantime, cream together sugar and butter. In another bowl whisk the eggs then add to the creamed mixture a little at a time. Fold in the flour alternating with the milk and poppy seed mixture. Finally add the lemon. What I mean about ‘the inside of the lemon’ is the flesh which I cut out using scissors to give the cake extra lemony flavour. Place in the oven for 40 minutes or until a skewer comes out clean. 
Whilst this is in the oven, combine the lemon juice and icing sugar for the drizzle. When the cake is done take it out of the oven and l=place on a cooling rack and gently spoon the drizzle over the cake to soak in.
Eat with vanilla ice cream or Greek yoghurt.