Lemon & Poppy Seed Cake
115g self raising flour
115g ground almonds
85ml Bath Harvest Rapeseed Oil or Lemon Infused
3 large eggs
1 tsp poppy seeds
Juice ½ lemon
Zest of 1 lemon
Few split almonds (optional)
60g caster sugar
Juice 1/2 lemon
1. Pre-heat the oven to 170°c (160°c fan) or Gas Mark 3. Lightly grease and base line a small loaf tin.
2. In a separate bowl, whisk together sugar and eggs until pale. Add Bath Harvest and whisk until combined. Sieve in flour, add ground almonds, lemon juice, zest and poppy seeds. Fold in using a metal spoon until combined.
3. Pour into prepared tin, smooth top and sprinkle with flaked almonds (if using). Bake in centre of oven for 30 – 35 minutes, test with skewer – if it comes out clean it’s done. Cool slightly before turning out onto wire rack.
4. Meanwhile, make syrup by warming lemon juice and sugar in pan until sugar is dissolved. Using a wooden toothpick; make holes all over the top of the cake. Drizzle with syrup. Serve straight away or keep in an airtight container for up to 3 days. You can also freeze on same day wrapped in greaseproof paper.
For Gluten Free version:
Follow recipe as above but substitute self raising flour with your gluten free flour, adding 1 tsp gluten free baking powder.