It’s no secret I LOVE baking, especially when I have guests coming it’s always a great way to try out something new!
Years ago I use to make lemon and poppy-seed muffins sprinkled with sugar and saturated with lemon juice, sadly I stopped making them as I was the only one who would eat them
So when I was planning my PARTY FLATLAYS for April, the theme was CAKE.
I really wanted something quite contrasted that would be easy to whip up (I’m no cake decorator!!)
I thought I would try lemon with contrasting poppy seeds and then a pink icing to contrast the yellow of the cake
Here is my take on a Lemon and Poppy Seed Cake:
LEMON & POPPY SEED LAYER CAKE with PLUM CREAM CHEESE ICING RECIPE
This recipe makes a three-layered 20cm cake, you can half the recipe if you like
2/3 Cup poppy seeds or two boxes of poppy seeds
1 1/2 Cups milk
4 Cups plain flour
2 Teaspoons of baking powder
400 Grams softened, diced butter
Finely grated zest from one large lemon
1 Cup of castor sugar
6 Free-range eggs
½ Cup freshly squeezed lemon juice
½ Cup castor sugar
3/4 Cup freshly squeezed lemon juice
Shredded zest from one large lemon
Pre-heat oven to 160C
Grease and line three 20cm round cake tins
Mix milk and poppy seeds in a small bowl; set aside.
Place butter, sugar and rind in bowl of electric mixer and mix until combined.
Scrape down sides of bowl, then beat in eggs one at a time.
Add flour, lemon juice, and milk poppy-seed mixture and stir until just combined.
Scrape into the pan and bake for around 40-50 minutes
[if cake browns too quickly cover loosely with foil].
When cake is ready leave in tin.
Meanwhile, make syrup: place all ingredients into small saucepan and stir over low heat until sugar dissolves.
Increase heat and boil for five minutes or until thick.
Using a skewer make a few holes in cake then pour over the syrup.
BLACK DORIS PLUM CREAM CHEESE
Can of black Doris plums
250 Grams cream cheese (not lite)
150 Grams soft butter
320 Grams icing sugar
1 Teaspoon of vanilla extract
Separate about 5 plums from the juice and remove the stones
Whip the cream cheese and butter together in a stand mixer until smooth
Gradually add the icing sugar, then plums and vanilla extract once the icing is creamy and thick, add a spoonful of plum juice until you reach the desired pink tone
Once the cakes have cooled assemble, ice with the plum cream cheese icing and drizzle with extra plum juice.