LEMON AND POPPY SEED CAKE WITH ITS ROYAL ICING

LEMON AND POPPY SEED CAKE WITH ITS ROYAL ICING

For two 400ml-cake moulds (Length 12 cm, width 7cm, height 5.5cm). For a regular size-cake, double the quantities and bake for about 45 minutes.

Lemon and poppy seed cake with its royal icing

2 March 2021
: 2 mini cakes
: 10 min
: 35 min
: 45 min
: Easy

For two 400ml-cake moulds (Length 12 cm, width 7cm, height 5.5cm). For a regular size-cake, double the quantities and bake for about 45 minutes.

By:

Ingredients
  • FOR THE CAKES:
  • 100 g caster sugar
  • 125 g butter
  • 1 pinch of sea salt
  • 2 eggs
  • 1 large TBS poppy seeds
  • Juice of ½ organic lemon
  • Zest of an organic lemon
  • 140 g flour
  • ¼ of a yeast package
  • 20 g almond powder
  • FOR THE ROYAL ICING:
  • 75 g caster sugar
  • ½ egg white
  • Juice of ½ a lemon
  • 1 tsp poppy seeds (I actually hadn’t used any)
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 The icing can be kept in the refrigerator in an air- tight container over 24 hours. However, if you want to watch your sugar intake, the icing is not mandatory.
  • Step 5 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 6 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.

Good to know!

Le glaçage peut se préparer à l’avance. Celui-ci se garde au frais dans une boite hermétique plus de 24h. Il n’est pas indispensable surtout si vous ne mangez pas trop sucré.

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