Miranda Gore Browne's iced lemon and poppy seed cakes recipe
Top Tip
To make crystallised lemon zest, use a zester to remove thin strips of rind from the lemon, toss in caster sugar and leave to firm up a little before sprinkling over the top of the cakes.
Recipe extract courtesy of Bake Me a Cake as Fast as You Can by Miranda Gore-Browne (Ebury Press).
Image: Rosie Barnett
The recipe is exclusive to the Dream Tea fundraising event on behalf of children's charity Dreams Come True. The charity hopes to raise £12,500 – the average amount one person spends on tea in a lifetime.
Ingredients
- 180 g unsalted butter, softened
- 180 g caster sugar grated
- 1 lemon zest
- 4 large eggs, lightly beaten
- 250 g ground almonds
- 2 tbsp poppy seeds
- 2 tsp gluten-free baking powder
- 6.3 oz unsalted butter, softened
- 6.3 oz caster sugar grated
- 1 lemon zest
- 4 large eggs, lightly beaten
- 8.8 oz ground almonds
- 2 tbsp poppy seeds
- 2 tsp gluten-free baking powder
- 6.3 oz unsalted butter, softened
- 6.3 oz caster sugar grated
- 1 lemon zest
- 4 large eggs, lightly beaten
- 8.8 oz ground almonds
- 2 tbsp poppy seeds
- 2 tsp gluten-free baking powder
- 1 Grated zest and juice of lemon
- 150 g icing sugar
- 1 Grated zest and juice of lemon
- 5.3 oz icing sugar
- 1 Grated zest and juice of lemon
- 5.3 oz icing sugar
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 170°C (325°F/Gas 3) and line a 12-hole muffin tray with paper cases.
- Cream together the butter, sugar and lemon zest.
- Beat in the eggs and then fold in the almonds, poppy seeds and baking powder.
- Spoon into the prepared cases, smooth the tops with a palette knife and then bake in the preheated oven for 20–25 minutes, until golden and springy to the touch.
- Mix the icing ingredients together in a bowl and spoon over the cakes once they are completely cold.
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