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Lemon and poppy seed drizzle cake

Lemon and poppy seed drizzle cake


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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

Ingredients

175g 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

Method

Preheat 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

Ingredients

75g icing sugar, sifted

2 tsp lemon juice


Method

Mix 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.

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