Lemon and poppyseed cakes

Serves:
12
Rating:
This is a classic cake everyone will love.
&nbps;

Ingredients

Melted butter, for greasing
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups self-raising flour, sifted
Rind of 2 lemons, shredded
Extra 1/2 cup caster sugar

1/4 cup water


Lemon icing

1 1/2 cups pure icing sugar, sifted
20g butter, softened
Juice of 1 lemon

Method

1 Preheat oven to 180ºC. Brush 12 friand moulds with melted butter. In a jug, combine milk and poppy seeds and stand for 30 minutes.

2 Meanwhile, put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 minutes.

3 Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar in a food processor, then process for 1 minute until almost smooth. Add egg and process for a further 30 seconds. Transfer to a bowl, add flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until two-thirds full and smooth the surface. Bake cakes for 45 minutes or until cooked. Leave cakes in moulds for 5 minutes before turning out onto a wire rack.

4 Line a tray with baking paper. Combine rind, extra sugar and water in a pan. Stir continuously over a low heat until sugar is dissolved. Bring to the boil, reduce heat and simmer for 5 minutes. Using a fork, remove rind from syrup and put on prepared tray.

5 To make lemon icing, put icing sugar and butter in a bowl, slowly add lemon juice and stir with a wooden spoon until mixture forms a thin paste. When cakes are cool, spoon a little icing over each cake and top with a few strands of rind. Stand for 10 minutes, to set.

  • Author:
  • Stylist: Mary Harris
  • Photographer: Chris L Jones

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