Name: Lemon Poppy Seed & Olive Oil Cake
Yield: Makes 12 small cakes
Cuisine: French
Ingredients: 1 g (a pinch) salt; 50 g (1¾ oz) whole eggs (about 1 egg); 80 ml (2¾ oz/⅓ cup) olive oil; 155 g (5¾ oz/¾ cup) caster (superfine) sugar; 10 g (¼ oz) grated lemon zest; 100 g (3½ oz) Fondant; 110 ml (3½ fl oz/scant ½ cup) full-fat milk; 5 g (a good pinch) poppy seeds; 3 g (a good pinch) baking powder; 30 ml (1 fl oz/2 tbsp) Simple Syrup; 145 g (5 oz/1 cup) plain (all-purpose) flour sifted

Preparation info

Makes
12
small cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

With the success of our rosemary and olive oil couture chocolate, I wanted to continue using the wonderful olive oil from the Port Noval olive groves in the Douro Valley in Portugal. Lemon works wonderfully here with the subtle olive notes and the texture of the poppy seeds.

Ingredients

145 g (5 oz/1 cup) plain (all-purpose) flour sifted
3

Europe
France
Cake
Mediterranean

Method

Sift the flour, baking powder and salt twice (for even distribution of the baking powder) into a bowl and mix well together. Place the eggs and sugar into another bowl and whisk together until light in colour and it reaches the ribbon stage consistency. Mix together the olive oil with the lemon zest, poppy seeds and milk in a separat

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