Serves 6, prep time 15 minutes, cooking time 50 minutes
INGREDIENTS
200g caster sugar
226g unsalted butter, at room temperature
4 free-range eggs,
Zest of 3 lemons
1 tsp vanilla essence
200g all-purpose flour
3 tsp baking powder
65g ground almonds
A pinch of salt
120ml full-fat milk
3 tbsp poppy seeds
FOR THE BASE
4 tbsp of lemon curd
TO SERVE
Vanilla yoghurt or vanilla custard
METHOD
Preheat the oven to 180ºC, grease a loaf dish/tin.
In a food processor, combine the butter and sugar. Add the eggs, lemon zest, vanilla essence and mix until smooth and creamy.
Sift the flour and baking powder into a bowl, then add to the processor with the ground almonds and a pinch of salt.
Pour in the milk, add the poppy seeds, continue to mix until the mixture is light and fluffy.
Spread the lemon curd evenly over the bottom of the dish, pour in the cake mixture, even out, then bake for 50 minutes until risen.
Check by inserting a knife into the cake, it should come out clean when done.
Allow to cool, then serve with vanilla yoghurt or custard.
