Cherry poppy seed cake recipe
A lovely poppy seed and cherry cake mix with a drizzle of lemon icing. See method
- 1 tablespoon vegetable oil, to grease tin
- 75g poppy seeds
- 250ml milk or Alpro soya cream
- 180g Kosher margarine or unsalted butter
- 200g golden caster sugar
- 4 eggs
- 1 teaspoon almond essence
- 200g self-raising flour
- pinch of salt
- 100g ground almonds
- zest and juice of 1 lemon
- 400g cherries, pitted and drained
For the lemon icing
- 150g icing sugar
- 2 tablespoons lemon juice
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease and line a 22cm loose based cake tin.
- Combine the poppy seeds and milk in a saucepan. Bring to the boil for 1 minute and leave to stand for 10 minutes.
- Place the butter and sugar into the food processor and cream together until pale and thick. Add theeggs, almond essence, flour, pinch of salt, ground almonds and zest and juice of a lemon and whizz together until well combined. Pour in the milk and poppy seed mixture and whizz again.
- Remove the mixture from the food processor and transfer to a bowl. Stir in the cherries. Pour the mixture into the prepared cake tin.
- Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool.
- Meanwhile make the lemon icing by combining the icing sugar and lemon juice in a small bowl and beat together until smooth. Pour the mixture into a plastic bag or a disposable piping bag. Using scissors snip off the very tip of the corner of the bag.
- Drizzle the icing onto the cake by gently squeezing to release the glaze. Leave to dry completely before serving (this will take about 20 minutes).
- *Some Kosher products may be available in limited stores.
See more Kosher recipes