almond cake with lemon and poppy seeds


• 120g softened butter, plus a little extra
• 120g caster sugar, plus 1 tablespoon extra
• 4 large eggs, preferably free-range or organic, separated
zest and juice of 2 lemons
• 60g self-raising flour, sifted
• 120g ground almonds
• 2 tablespoons milk
• 75g poppy seeds
• 50g icing sugar
• 1 teaspoon mixed spice
• crème fraîche, to serve


A Great Family Treat For Easter Weekend! Preheat Your Oven To 180ºC/350ºF/gas 4. Rub A 20cm Cake Tin With Butter. Whizz The Butter And Sugar In A Food Processor Until Light And Fluffy. Add The Egg Yolks, One At A Time, While The Motor Is Running, Then Th

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