Friday, 20 January 2012

Lemon, Poppyseed and Cardamom Drizzle Cake

Lemmony, crunchy and drizzley!
This is very easy and very tasty! It's based on a Mary Berry one, but I added cardamom, poppy seeds and lots more lemon, and altered the method.

225g softened butter
225g caster sugar
275g self raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
zest of 4 lemons
1 tbsp poppy seeds
5 cardamom pods, seeds removed and bashed

175 granulated sugar
juice of 3 lemons
2 cardamom pods, bashed but seeds in

-Preheat the oven to gas mark 3/ 160C. Grease a square cake tin/brownie tin and line with a square of baking paper cut to fit snugly in the bottom.
-beat together the butter and sugar until light and fluffy, then add in the eggs, beating as you go. if it looks like its going to curdle a bit, add a little flour in between the eggs.
-add the flour and the baking powder and beat until mixed, it may be quite thick. Add the lemon zest, the poppy seeds, the milk and the cardamom seeds and mix well.
- pour in to the prepared tin and bake for 35-40 minutes, checking after 35. If it needs more time, give it another few mins and check again. The sides should look like they are shrinking away from the tin a bit. Whilst it's baking, mix the granulated sugar with the lemon juice and pods and allow to steep.
- cool in the tin for 5 minutes or so, then remove to a wire rack set over a plate/tray.
- jab a cocktail stick or fork in to the tops of the cake a few times then spoon the sugary juice over the top of the cake (whilst it's still warm), removing the pods as you go.
-put the kettle on whilst you leave it to cool, and enjoy a slab with your brew

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