Poppy Seed Cake Filled with Lemon Curd

Name: Poppy Seed Cake Filled with Lemon Curd
Total time: 25 min
Yield: Makes: 12-portion cake
Ingredients: 60 g / 2 oz unsalted butter; 4 egg yolks; ¼ tsp cornflour; 1 tsp icing sugar; 1 lemon; 60 g / 2 oz caster sugar; 2 tsp baking powder; 230 g / 8 oz plain flour; 230 g / 8 oz caster sugar; 175 g / 6 oz butter, softened; 200 ml / 7 fl oz milk; 120 g / 4 oz blue poppy seeds; ½ tsp vanilla essence; 4 egg whites

Preparation info

Makes:
12
-portion cake

Difficulty
Easy
Ready in
25 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Poppy seeds are rarely utilized in home-baking these days. Yet they contribute an unusual and delicate flavour which goes well with fresh lemon curd.

Ingredients

120 g / 4 oz blue poppy seeds
200 ml / 7

Cake
Vegetarian

Method

Stir the poppy seeds into the milk in a pan over moderate heat for 5 minutes, then set aside in a warm place, stirring now and then, until all the milk has been absorbed by the seeds.

Cream the butter with the sugar until light and fluffy. Sift the flour with the baking powder and gradually add to the butter mixture alternately with the poppy seed mixture and the vanilla essence. Whisk