Lemon Poppy Seed Kugelhopf Cake

My sister gave me a copy of Sarah Raven’s Food For Friends And Family for my birthday. What a lovely book; wonderful pictures, and lots and lots of interesting recipes which my sister has assured me work very well, even if they sound a bit unusual.

So given that my sis was spending the day with me today, we decided to make something from the book. I only realised I could blog it when the batter was pretty much already made, so the pictures start half way. 🙂

Ingredients:
225g soft light brown sugar
225g softened butter
4 eggs, beaten
225g self-raising flour
grated zest of 2 lemons, juice of 1
1 tablespoon poppy seeds
2 tablespoons milk

For the syrup:
juice of 1 lemon
3 tablespoons icing sugar, sifted

For the icing:
7 tablespoons icing sugar, sifted
1 tablespoon lemon juice
lemon strands, for sprinkling on the top

Preheat the oven to 180C/gas mark 4. Lightly grease and flour a kugelhopf cake tin or a 23cm springform tin.
Put the sugar and butter into a large mixing bowl and beat together until light and fluffy. Gradually stir in the beaten egg and flour (alternating the two).
Then stir in the lemon juice, lemon zest, poppyseeds and milk.
Spoon into the prepared tin and smooth the mixture down with a rubber spatula or palette knife.

Smoothed

Place in the middle of the oven and bake for 45 – 50 minutes, until firm. Cool in the tin for 10 minutes.
Meanwhile, make the syrup by stirring together the lemon juice and icing sugar in a small bowl*.
Using a skewer, prick the top of the cake and pour over the syrup.

Glisteny!

Allow the cake to cool completely in the tin. When cool turn out on to a serving plate.
Next make the icing. Mix together the icing sugar, lemon juice and 1 tablespoon of water and pour over the top of the cake, allowing the icing to trickle down and sides (if using a springform cake tin, do the same but smooth the icing over the top of the cake with a palette knight). Sprinkle the top with the lemon strands.

Makes enough for 8 – 10.

This is surprisingly light, and really yummy. Lemony and buttery, not overly sweet, very moreish. Yum!

 

(* Add the lemon juice just a little at a time, make a fondant and then dilute it, or it’ll go sort of blobby.)

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