Lemon and Poppy Seed Mini Cakes
You need the following ingredients for 12 mini cake loaf tins/1 regular loaf tin:
75g unsalted butter
3 large eggs
185g golden castor sugar
120ml single cream
10g blue poppy seeds
finely grated zest of 3 lemons
juice of 1 lemon
170g plain flour
1 1/4 teaspoon of baking powder
pinch of salt
100g icing sugar
juice from 2 lemons
How to make them:
Preheat your oven to around 160 degrees (fan oven - regular oven 180)
Either a regular loaf tin or these cute mini loaf silicon tins
Whisk eggs and sugar with an electric mixer until pale and frothy.
Add cream and continue to whisk until a thick combined pale mix develops.
Melt the butter over low heat, add the poppy seeds as well as the lemon zest and juice of one lemon - set aside to cool down before adding it into the egg mixture.
Sift the flour, baking powder and salt into the dough and fold under gently, giving it as much air as you can manage.
Spoon the mixture into the tin(s) and then bake for 40-50 minutes until golden brown.
Make the glaze by whisking the lemon juice and the icing sugar until a smooth spread is forming.
Pour over the oven-warm cake(s) and leave to cool for at least 30-45 minutes until room temperature has been reached.
You can keep them easily for up to 5 days in an airtight container or freeze them, too.
Of course, they're too nice to keep, so you'll be able to tuck in or serve them and don't have to worry there'll be any left over ;)