INGREDIENTS
- 4 eggs, separated
- 150g caster sugar
- 125g butter
- 125g plain flour
- 30g poppy seeds
- pinch of salt
- 400ml milk, at room temperature
- juice and zest of 2 lemons
METHOD
Preheat the oven to 150C/300F/gas mark 2.Beat the egg yolks with the sugar until the mixture whitens.
Melt the butter and pour it into the mixture. Then add the flour, poppy seeds and salt.
Beat for a few minutes, then pour in the milk little by little, whisking constantly.
Add the lemon zest and 100ml juice into the batter.
Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes.
When the cake comes out of the oven it will wobble slightly.
Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.
Chef’s tip: If you like, decorate with a few lemon quarters, fresh mint and sprinkle with poppy seeds. You can also make an icing by whipping 300ml chilled whipping cream with 150g mascarpone until thick. Then gradually pour in 45g caster sugar, whipping constantly.
(Christelle Huet-Gomez)
ലേബലുകള്:
Cake,
Dessert,
English
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