LEMONPOPPYSEED CAKE
SERVES6-8
“Poppyseedsareubiquitousin Austria.
Theyaresprinkledonpastries,groundto
makesweetfillings,andtossedthrough
savoury dishes for a lovely crunch.”
100gunsaltedbutter,softened
(^1) / 4 cup(60ml)lemon-infused olive oil
240gcastersugar
Finelygratedzestof3 lemons
5 eggs,atroomtemperature,
lightlybeaten
285galmondmeal
(^1) / 3 cup(50g)poppyseeds
(^1) / 2 tsp baking powder
Preheattheovento140°C(fan-forced).
Greasebaseandsidesofa 23cmx 13cm
x 7cmloafpanandlinewithbakingpaper,
leaving10cmoverhanginglongsides.
Ina standmixerfittedwiththepaddle
attachment,beatbutter,oil,sugarand
lemonzestfor5-6minutesoruntilpale
and fluffy. In batches, gradually add egg,
mixingwellbetweeneachadditionuntil
alleggis completelyincorporated.
Combinealmondmeal,poppyseeds
andbakingpowderin a bowl.Withthe
motoronslow,addtothebutter mixture
andbeatuntilcombined.
Pourbatterintopreparedpananduse
a spatulatosmooththesurface.Bakefor
1 hour 30 minutesoruntiltopspringsback
tothetouchanda skewerinsertedintothe
centrecomesoutclean.Coolin panfor
15 minutes,thenturnoutontoa wirerack
to cool completely before serving.