Romantic cottages for two in the Peak District

Self Catering accommodation in Derbyshire map

Lemon, Lime & Poppy Seed Drizzle Cake

As many of you know, I enjoy making – as well as eating – cakes; the regular Friday cake-baking session for our guests is never a chore. A couple of weekends ago I found myself offering to make two large ‘traybakes’ for the Flaxdale Open Garden and as I am always on the look out for new recipes decided to try one of Mary Berry’s Poppy Seed cake recipes.

It turned out OK but looked very speckly and I did wonder whether the crowds at Flaxdale might be a bit apprehensive – it even just occured to me that some of the older visitors might have wondered for a horrible moment about weevils. Remember them? Anyway, nobody mentioned weevils and in fact I was rather surprised but very delighted that everybody seemed to simply love it (thanks, Mary Berry!); lots asked for the recipe.

So by genuine popular demand I reproduce the recipe, which I adapted slightly to incorporate what I did/didn’t have in the larder. I made a large amount in a large Aga Baking tray. Halve it if you want a normal tray bake tin size (sorry to be so scientific). Apparently it is an Australian recipe, and I have just checked up with Sara (in Sydney) who confirms that you certainly so see it around (also ‘Lamingtons’).

Lemon, Lime & Poppy Seed Drizzle Cake
450g SR flour
450g sugar
6 eggs
350g soft margarine
3 level tsp baking powder
Grated rind 2 lemons & 2 limes
12 tbs milk
80g poppy seeds

Crunchy Topping
350g Demerara or granulated sugar
Juice of the 2 lemons & 2 limes

Line your baking tin with foil or whatever you normally use. Grease well.
Put all the cake ingredients into a mixer or bowl and beat well until the mixture is completely smooth. Pour the cake mixture into the tin.
Bake in an electric oven at 180’ or in an Aga (top oven, lowest runners with the cold plain sheet in the second set of runners) for about 30-35 minutes, or until golden brown and coming away slightly at the sides.
Remove the cake from the oven. Mix the lemon/lime juice into the topping sugar and pour it all over the top of the still hot cake. When it is almost cold take the cake out of the tin.

Leave a Reply

Your email address will not be published. Required fields are marked *

LATEST NEWS

  • New facilities at Tom’s and Douglas’s Barns

    We have just moved the outside tap to a new position which is lot more accessible for the guests. Great for washing boots, dogs and bikes.

  • Douglas’s Barn for a last minute get away break

    Spring may not quite be here but it is a great time to for a visit to the Peak District. The weather has been quite mild here and although we have had some mixed weather, guests are still enjoying the beautiful surroundings. The evenings are getting longer and the countryside is starting to take on […]

  • Time to book a spring break

    ‘Doris’ has just blown through and no damage at Orchard Farm Parwich. The days are getting longer. the spring flowers are starting to poke their heads through, the snowdrops are in full bloom at Hopton Hall so why not treat yourselves to a few days away. There are still a few days available in Tom’s […]

Get in touch

Call us on

01335 390 519

our contact methods

use our contact form

Toms Barn on Facebook Toms Barn on Twitter

Toms Barn romantic cottages on other websites