Lemon Poppy Seed Cake
A lemon poppy seed cake made with fresh ingredients from the Southern Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 eggs
- 400 g sugar
- 100 ml lemon juice
- 400 g flour
- 0.5 tsp Baking powder
- 200 g poppy seeds
- butter (for greasing)
- flour (for dusting)
- 5 tbsp lemon jam
- 250 g soft butter
- lime zest (for garnish)
Instructions
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1.
Preheat the oven to 180°C fan-forced. Separate the eggs. Beat the egg whites until stiff, gradually adding sugar and continuing until a glossy, firm meringue forms. Add 60 ml lemon juice. Mix flour and baking powder together and fold into the meringue with four yolks and the poppy seeds. Do not stir further. Pour half the batter into a greased and floured springform pan and bake for about 40 minutes until set (test with a skewer).
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2.
Remove the base, let it cool, then bake the second half of the batter using the same method. Warm the lemon jam and spread over the first cake layer. Place the second layer on top. Mix remaining lemon juice with soft butter and brush the whole cake. Let the cake cool completely, garnish with lime zest, cut into pieces and serve.
