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Lemon poppy seed cake
Fruit and vegetables
4 unwaxed
lemons
, zest only (juice reserved for the drizzle)
8 tbsp
lemon juice
(from above)
1 unwaxed
lemon
, thinly sliced and pips removed
1 unwaxed
lemon
, juice only
Cooking ingredients
vegetable oil
or cake release spray, for greasing the tin
250g/9oz
self-raising flour
2 tsp
baking powder
250g/9oz
caster sugar
50g/1¾oz
ground almonds
3 tbsp
poppy seeds
8 tbsp
caster sugar
4-5 tbsp
caster sugar
4 tbsp
flaked almonds
1 tbsp
poppy seeds
125g/4½oz
icing sugar
Dairy, eggs and chilled
250g/9oz
butter
, softened
4 large free-range
eggs
Other
a little boiling water, to slacken the mixture if necessary
2 tbsp limoncello (alternatively use lemon juice)
1 tbsp limoncello (alternatively use lemon juice)
Back to recipe
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