Lemon and Poppyseed Teacake with Extra Virgin Olive Oil
Lemon and Poppyseed Cake with Extra Virgin Olive Oil
Serves 12 | Bake time 30-35 mins
162g All-Purpose Flour
3/4 tsp Baking Powder
1/8 tsp Baking Soda
Pinch of salt
56g Butter, softened / room temperature
60ml Extra Virgin Olive Oil (use a lightly flavoured oil such as grapeseed if preferred)
155g Caster Sugar
1/4 tsp Vanilla Extract
2 large Eggs, room temperature
60ml Fresh Lemon Juice
1 Tbsp Lemon Zest
1 1/2 Tbsp Poppy Seeds
Preheat the oven to 175°C. Prepare a 20 cm round cake tin by lining with baking paper and greasing the sides.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a standing mixer, beat together the butter, sugar and vanilla until smooth with no lumps of butter. Gradually add the oil and continuing beating until fluffy and pale yellow in colour, about 1-2 minutes. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
Alternate between the dry ingredients and milk, 2 Tbsp dry to 1 Tbsp milk. Make sure not to over mix the batter. Once you have used up the milk, start slowly adding the lemon juice, alternating with the remaining dry ingredients. Scrape down the sides of the bowl to ensure the batter is well combined. Remove the bowl from the stand mixer. Finally, gently fold through the lemon zest and poppyseeds.
Pour your batter into your cake tin and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove your cake from the oven and set aside to cool. Once cooled, dust with icing sugar and transfer onto a large plate. Serve with whipped mascarpone cream and freshly brewed tea.
To create a celebratory cake, double the recipe and bake in two tins to create two tiers. Fill with and cover in lemon cream cheese frosting.