Eggless Lemon Poppyseeds Cake

Ingredienti

• 200 g Maida
• 150 g Granulated Sugar
• 100 g Milk Powder
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• Zest of two lemons
• Juice of two lemons
• 2 tbs Black Poppy Seeds
• 300 ml Milk
• 100 g Melted Butter
• Vanilla
• 50 g Sugar
• 50 ml Water
• Juice of one lemon
• Zest of one lemon
• 100 g Icing Sugar
• 1-2 tbs Lemon Juice
• Zest of one lemon

Preparazione

1. 1

   Preheat oven to 180°C.

2. 2

   Add zest of lemon to granulated sugar and grind it into a fine powder.

3. 3

   In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.

4. 4

   Add poppy seeds and mix well.

5. 5

   Add melted butter, lemon juice, milk and vanilla essence.

6. 6

   Mix to form smooth batter.

7. 7

   Pour the batter into a 7.5" loaf tin which is greased and lined with parchment.

8. 8

   Take room temperature butter in a piping bag and make a line of butter in the centre of the cake batter.

9. 9

   Bake in preheated oven for 45-50 minutes or until a tooth pick inserted comes out clean.

10. 10

    Let the cake cool for five minutes on the rack.

11. 11

    Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.

12. 12

    Allow it to cool completely.

13. 13

    Mix together sugar, water, zest and lemon juice and bring to boil.

14. 14

    Allow it to sit for 10 minutes.

15. 15

    Place the loaf cake in the same tin as you baked. Pour the warm syrup all over the cake including the sides.

16. 16

    Cover with cling film and set aside for 3-4 hours.

17. 17

    Mix the icing sugar, zest and lemon juice to make a thick glaze of dropping consistency.

18. 18

    Pour the glaze over the cake, top with some slivered pistachios and allow it to sit for 10-15 minutes or until the glaze is dry to touch.

19. 19

    Slice it up and serve.