Lemon and Poppyseed Cake

This was a special request for a friend's graduation celebration dinner. I used an all time favourite Jamie Oliver recipe - his nan's lemon drizzle cake. I got to use my new star mould which I thought would be fitting for the occasion. I made a double recipe to ensure I had enough batter for the mould. I had some leftover so I also made 5 mini-loafs from the same recipe. Aren't they cute?

Everyone loved the cake and my friend managed to divide the star into 30 equal portions. Well done! 

Congratulations on your graduation V! 

cake batter 

star mould mini-loaf

lemon icinglemon syrup

fresh from the oven

with addition of lemon syrup

drizzle effect 

For the cake
115g unsalted butter, softened
115g caster sugar
4 large eggs
180g ground almonds
30g poppy seeds
zest and juice of 2 lemons
125g self-raising flour, sifted

For the lemon syrup
100g caster sugar
90g lemon juice

For the lemon juice
225g icing sugar
zest and juice of 1 lemon

• Preheat the oven to 180C
• Using an electric whisk, beat the butter with the caster sugar until light and creamy. 
• Add the eggs one by one. beating each in well. 
• Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour.
• Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden.
• Allow the cake to cool on a rack.
• Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. 
• While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over. 
• To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. 
• When your cake is almost cool, put in on a serving plate and pour the icing carefully over the top.
• If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the 'drizzle' effect.