Delightfully soft, refreshing zesty and complete with the slight crunch of poppy seeds, this cake is perfect as a sweet snack, dessert or as the centrepiece to your celebration.
The cake
Ingredients175g plain flour 2tsp baking powder 175g caster sugar 25g poppy seeds 100ml Filippo Berio Mild and Light olive oil 4 large eggs, separated Zest and juice 3 lemons | MethodPreheat the oven to 170˚C /325˚F/Gas Mark 3. Oil a 23cm ring mould. Sift the first four ingredients together. Add the Filippo Berio Mild and Light olive oil, egg yolks, lemon zest and juice then use an electric whisk to beat together for 1 minute. Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40 minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold. |
The glaze
Ingredients75g icing sugar, sifted 2 tsp lemon juice | MethodMix the icing sugar and lemon juice together to make a coating icing. |
Assembly
| When the cake has cooled, drizzle the glaze over the cake. |
Recipe courtesy of Filippo Berio.
