Sunday, 19 March 2017

LEMON & POPPYSEED BUNDT CAKE


An alternative style birthday cake that still packs a punch! This lemon and poppy seed drizzle cake is finished with a limoncello icing that is so sharp and tangy (with a little kick) that you can't help but go back for more.

I have a bit of a love for bundt cakes, my bundt tin collection is verging on obsessive, I think the end result is so striking without being over the top and they are much easier to slice, it's a win win!


INGREDIENTS

250g unsalted butter
250g self-raising flour
2 tsp baking powder
250g caster sugar
4 large eggs
50g ground almonds
Zest of 4 lemons
3 tbsp poppy seeds


FOR THE DRIZZLE

Juice of 4 lemons
8 tbsp caster sugar
2 tbsp limoncello


FOR THE ICING

125g icing sugar
1 tbsp limoncello
Juice of 1 lemon

TO DECORATE

Raspberries
Blueberries
Flake almonds

METHOD

  1. Preheat the oven to 180C/160C fan. Grease a 10 inch bundt tin and set aside. 
  2. Sifting the flour and baking powder, add all of the ingredients, apart from the poppy seeds, to a large mixing bowl and mix until well combined. Use a spatula to scrape the bowl to ensure the mixture is thoroughly mixed. 
  3. Pour in the poppy seeds and gently mix until evenly dispersed. 
  4. Pour the mixture into the prepared tin and bake for 30-35 minutes. Insert a skewer, if it comes out clean, the cake is cooked. 
  5. Around 10 minutes before the cake is ready make the drizzle. Put the lemon juice and sugar into a small pan. Heat gently until the sugar has dissolved. Once dissolved increase the heat slightly and let it boil for 1 minute. Add the limoncello and let it boil for another minute, take off the heat and set aside. 
  6. When the cake is ready allow to cool for 5 minutes in the tin. Then, make holes using a skewer all over the cake surface, brush on half of the lemon drizzle. 
  7. Allow to cool for another 5 minutes than turn out onto a wire rack. Make more holes in the top of the cake and brush on the remaining the drizzle. Leave to cool completely.
  8. Meanwhile to make the icing. Place all the ingredients in a bowl and mix, with a spoon, until you have a thick icing. 
  9. Once the cake is cool place on a cake board/serving plate and drizzle over the icing, if it runs down the sides, fantastic! 
  10. Decorate with a few raspberries, blueberries and almonds and cut into wedges to serve.
 If you like the bundt cake as an alternative birthday cake please do let me know in the comments, and if there are any particular flavours you'd like to see pop them below and I'll see what I can do!

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