Springtime Baking: Lemon Cake with Almonds & Poppy Seeds
The Kitchen Lioness
The Kitchen Lioness
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  • 180 grams unsalted butter, softened, plus a little extra for greasing the baking pan
  • 180 grams plus 1 ½ tbsp superfine (caster) sugar
  • 6 eggs,(L), free-range or organic, separated
  • fine outer zest and juice of 3 organic (untreated) medium-sized lemons
  • 90 grams white spelt flour, sifted (feel free to use wheat flour)
  • a good pinch of fine sea salt
  • 180 grams ground natural almonds
  • 3 tbsp milk, room temperature
  • 115 grams poppy seeds
  • 50 grams icing sugar, sifted
  • 1 tsp mixed spice* (available at your local British shop or online)
  • crème fraîche, to serve
  • some more lemon zest
  • 1 tbs ground allspice
  • 1 tbs ground cinnamon
  • 1 tbs ground nutmeg
  • 2 tsp ground mace
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp ground ginger

Anleitung

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