Preheat oven to 170°C/325°F/Gas 3. Line a deep 22cm/8" cake tin with a double layer of baking parchment paper.
Chill marzipan in freezer for 5 mins. Remove and grate block on the large hole side of a grater. Grate 2 lemons on the smallest holes of grater. Then squeeze the juice and reserve for the icing.
In a mixing bowl, beat the almond paste, sugar and butter until well blended. Add the eggs one at a time, beating well between each addition.
Stir in the lemon rind and poppy seeds. Finally, add the flour and bread soda alternately with the yogurt. Beat on low speed until just combined and smooth.
Transfer to the prepared tin, smooth top with back of spoon. Bake for 45-50 minutes or until cake is golden brown and a knife inserted near the middle of the cake comes out clean.
Leave in tin for 10 minutes, then turn onto a wire tray to cool completely.
Make icing by mixing ingredients together to form a thick paste, then spread evenly on top of cake.
Behind Every Bake
Lemon, Almond & Poppy Seed Cake
CATEGORY: Cakes
COOK TIME: 45-50 mins
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What you need:
275g/10oz Odlums Cream Plain Flour
250g Shamrock Almond Marzipan (chilled)
Rind of 2 Lemons
225g/8oz Shamrock Golden Caster Sugar
175g/6oz Butter (room temperature)
4 Eggs
1 level teaspoon Bread Soda, sieved
150g Natural Yogurt
25g/1oz Poppy Seeds
Icing
225g/8oz Icing Sugar
4-6 teaspoons Lemon Juice
How to:
Preheat oven to 170°C/325°F/Gas 3. Line a deep 22cm/8" cake tin with a double layer of baking parchment paper.
Chill marzipan in freezer for 5 mins. Remove and grate block on the large hole side of a grater. Grate 2 lemons on the smallest holes of grater. Then squeeze the juice and reserve for the icing.
In a mixing bowl, beat the almond paste, sugar and butter until well blended. Add the eggs one at a time, beating well between each addition.
Stir in the lemon rind and poppy seeds. Finally, add the flour and bread soda alternately with the yogurt. Beat on low speed until just combined and smooth.
Transfer to the prepared tin, smooth top with back of spoon. Bake for 45-50 minutes or until cake is golden brown and a knife inserted near the middle of the cake comes out clean.
Leave in tin for 10 minutes, then turn onto a wire tray to cool completely.
Make icing by mixing ingredients together to form a thick paste, then spread evenly on top of cake.
