Nutritional Information
-
KCalories
395 -
Protein (g per Serving)
4.8 -
Carbohydrates (g per Serving)
57.7 -
Fibre (g per Serving)
1.5 -
Fat Contents (g)
17.2
Ingredients
- 80g (3oz) poppy seeds
- 180ml (6fl oz) full cream milk
- 185g (6½oz) butter softened
- 2 tsp (10ml) vanilla essence
- 225g (8oz) caster sugar
- Zest and juice from 1 lemon
- 3 dspn (30g) of lemon curd*
- 3 eggs, beaten
- 450g (16oz) gluten free self-raising flour*
- 100g (4oz) icing sugar, sifted
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Line a 14 x 21cm loaf tin with greaseproof paper
Combine poppy seeds and milk and leave to stand for 1 hour
Add butter, essence, sugar, eggs, flour, lemon rind and lemon curd to poppy seed mixture and beat on low speed with electric mixer and then beat on medium speed for approx. 3 minutes, until the mixture has gone a lighter colour
Pour into prepared tin and bake at 180°C/350°F/Gas Mark 4 for approximately 1 hour
Once removed from oven, combine lemon juice and icing sugar to make a runny icing and pour over top of hot cake while still in tin.