A classic bake that we’ve made gluten free, using ground almonds in place of flour. It’s citrussy, light and incredibly moreish. Perfect with a cup of tea.
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Serves
8
Soft Unsalted Butter
Light Brown Sugar
Egg
Poppy Seed
Ground Almond
Cocoa Powder
Sea Salt
Baking Powder
Icing Sugar
Lemon
Serves
8
Soft Unsalted Butter
Light Brown Sugar
Egg
Poppy Seed
Ground Almond
Cocoa Powder
Sea Salt
Baking Powder
Icing Sugar
Lemon
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Step 1.
Heat the oven to 180°C. Grease and line a 1Ib loaf tin with parchment paper.
Step 2.
Add the butter and sugar to a large mixing bowl and beat together for 3-4 mins until pale and fluffy.
Step 3.
Separate the egg yolks and whites into two separate bowls. Whisk the yolks together then add the ground almonds, cocoa powder, salt, poppy seeds and baking powder and mix to combine.
Step 4.
In a separate bowl, use an electric whisk to beat the egg whites until thick and white with stiff peaks forming.
Step 5.
By hand, stir ½ the egg yolk mix into the butter and sugar mix, then fold in ½ the egg whites.
Step 6.
Gently fold in the remaining egg yolk mix followed by the remaining egg whites, until just fully incorporated. Don't overwork the mixture as you want to keep the air in the egg whites.
Step 7.
Pour the mixture into the tin and bake for 30-40 mins until a toothpick inserted comes out clean. Leave to cool for 10 mins in the tin then transfer to a wire rack to cool completely.
Step 8.
For the icing, sift the icing sugar into a bowl and mix together with enough lemon juice to give it a pouring consistency, then pour the icing over the top of the cake.
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