LEMON AND POPPY SEED CAKE WITH ITS ROYAL ICING

Directions

• Step 1 Preheat the oven to 210° (T 7), line the cake mould with wax paper and soften the butter in a double boiler.
• Step 2 Whisk the eggs and sugar in a bowl until the preparation turns light yellow, then add the softened butter and whisk again. Add the lemon zest, the juice of ½ the lemon, the poppy seeds TBS, the flour, the yeast, the almond powder and the sea salt. Mix thoroughly all the ingredients before pouring into the cake moulds.
• Step 3 Bake for 10 minutes at 210° and then lower the temperature to 180°. Keep baking for 20 to 25 minutes. If you have doubts, insert the blade of your kitchen knife at the centre of the cake: it’s done when the blade comes out dry. Wait for the cakes to cool down before covering them with icing.
• Step 4 In a bowl, insert the egg white to the icing sugar and thoroughly whisk until the mixture becomes a white shiny foam. Add the lemon juice and mix for about 5 minutes. The icing is ready when you get the shape of a nice white beak upon lifting the whisk. You may then spread it over the cakes with a spatula or use an icing bag if you need to be more accurate.
• Step 5 This cake is most yummy and smooth when you eat it the day you bake it. However, you also may store it in the refrigerator a few days. It will be a bit drier but will still have the same exquisite flavour and texture and its incredible taste. Just bring it out of the fridge a little bit ahead so it’s not too cold.