Lemon & Poppy Seed Roulade

Name: Lemon & Poppy Seed Roulade
Cuisine: British
Ingredients: ½ a lemon, zested and juiced (you will need 1 tablespoon of juice); 60 g lemon curd (homemade is best, if you have it!); 150 g full-fat cream cheese; 20 g poppy seeds; 100 g plain flour; 1 teaspoon baking powder; 150 g sugar; 1 lemon, zested and juiced (you will need 3 tablespoons of juice); 250 ml double cream; 100 g white chocolate, melted; ¼ teaspoon salt; Handful of icing sugar to help roll the cake; 3 eggs

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

My niece Christina worked at the famous Stag Bakery on the Isle of Lewis for many years, and her husband Ted still does. It takes a little effort to get right, but her twist on a classic lemon and poppy seed cake is inspired – and delicious.

Ingredients

For the cake

3 eggs
150 g sugar
1 lemon, zested and juiced (you will ne

Europe
United Kingdom
Cake
Vegetarian
Scotland

Method

Preheat your oven to 180°C/350°F.

Beat the eggs at high speed for 2 minutes until frothy and airy, then beat in the sugar, lemon juice and zest.

Sieve the flour, baking powder and salt into a bowl and then stir into the egg mixture until blended.

Line and butter