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Lemon, Lime & Poppy Seed Drizzle Cake

...Lemon, Lime and Poppy Seeds...

This post was first published on our blog in July 2011. I wrote then, ‘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 baking paper, 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.

Discussion

2 comments for “Lemon, Lime & Poppy Seed Drizzle Cake”

  1. Marion
    Thank you so much for putting this recipe on your website. I had some of the cake at Flaxdale, it was excellent and I have been meaning to ask you for the recipe ever since….!

    Posted by Emma | August 13, 2011, 8:10 am
    • Emma, thank you! So glad you enjoyed the cake. I hadn’t been sure how it would go down but everyone seems to love it and I make it quite often now for our guests in Tom’s and Douglas’s Barns There are one or two other tried and tested/tasted recipes here on the blog that you might be interested in (rather pretentiously under ‘Good Food’!) and there’ll be more to come too so keep your eyes open.

      Posted by Marion F-S | August 13, 2011, 1:25 pm

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