Poppy Seed Cake with Lemon Icing

• portionen: 1 Bundt Cake

Zutaten

FOR THE CAKE BATTER

190g/ml vegetable oil (e.g. sunflower or canola)

300g granulated sugar

4 eggs

180g all-purpose flour

1 tsp baking powder

200g/ml milk

150g poppy seeds

ground juice and zest of 1 lemon juice

zest of 1 orange

100g/ml base sugar syrup (page 59)

FOR THE LEMON ICING

250g confectioners' sugar, plus more if needed

1 tsp light corn syrup (this gives the icing a great shine, but omit it if you can't get hold of it)

juice of 1 lemon (you may not need it all)

poppy seeds for sprinkling

Anweisungen

Preheat the oven to 375°F/350°F convection. Lightly spray a Bundt Pan otherwise with butter spray, or lightly butter and flour a metal tin.

Whisk the oil with the sugar in a large bowl until combined.

Add the eggs one at a time, whisking well after each one to create an emulsion (similar to making mayonnaise).

Once you have a smooth, silky-looking mixture, add all the remaining batter ingredients at once and whisk until well combined.

The batter will seem very runny, but don't worry, it will set solid once baked.

Pour into the prepared mold or tin.

Bake in the center of the oven for 25 minutes

Then turn the cake and bake for a further 15-20 minutes until firm and springy to the touch (check this carefully: push down on the middle with your finger and make sure there is no liquid center lurking within).

Brush the sugar syrup all over the cake while it is still hot, then allow to cool in the tin for 20 minutes before turning out onto a wire rack and cooling entirely.

MAKE THE ICING

Combine the confectioners' sugar and light corn syrup (if using) in a small bowl.

Mix in the lemon juice, a couple of drops at a time, until you have quite a thick icing.

Check the consistency-it should be quite heavy and take some time to fall off a spoon. If it drips or runs off quickly, add a little more confectioners' sugar to thicken it to the right consistency.

Spoon or pipe it all over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.

This is a really moist cake and keeps well for 3-4 days at room temperature, and more than a week in the fridge.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer