Serve 8-10, prep time 10 minutes, cooking time 1 hour
INGREDIENTS
340g caster sugar
6 free-range eggs
340g unsalted butter
340g self-raising flour
½ tsp baking powder
Zest of a lemon
2 tbsp poppy seeds
25cm Bundt cake tin
FOR THE DECORATION
8 tbsp of icing sugar
Juice and zest of a lemon
1 tsp of yellow food colouring
METHOD
Preheat the oven to 180°C, cream the sugar, eggs and butter in a food processor for five minutes.
Sift the flour and baking powder into a bowl, and add to the egg mixture along with the lemon zest.
Mix for a further five minutes, then gently fold in the poppy seeds.
Grease the Bundt tin, pour the cake mixture into the tin so that it’s evenly spread, tap the tin to remove any bubbles, then place in the oven.
While the cake is cooking, prepare the first layer of white icing: sift 4 tbsp of the icing sugar into a bowl, add a few drops of lemon juice and mix well.
Keep adding lemon juice until the icing is smooth in texture (keep a little juice aside for the next batch of icing).
After 45-50 minutes, check the cake is cooked by pushing a sharp knife into the sponge — if the blade is clean, it’s done.
Remove the cake from the oven and allow it to stand for five minutes before turning out onto a wire rack, then allow to cool completely.
For the decoration: Drizzle the icing from the outside into the centre of the cake.
Allow to sit while you prepare the yellow icing: add the remainder of the icing sugar to a bowl with the yellow food colouring, mix to a paste, add the remaining drops of lemon juice until the mixture is smooth.
Repeat the icing process, spooning from outside to the centre.
Finally, sprinkle with poppy seeds, allow to set, then serve.