time: 15 minutes
Baking time: 50–70 minutes
Ready in: 1 hour 40 minutes
Serves: 10–14
325g (11½oz) plain flour, plus extra for dusting
1½ tsp baking powder
1½ tsp salt
400g (14oz) caster sugar
25g (1oz) poppy seeds, plus 1–2 tsp to decorate
225ml (8fl oz) sunflower or vegetable oil, plus extra for greasing
4 eggs
1 tsp vanilla extract
325ml (11½fl oz) milk
Finely grated zest of 1 lemon
Candied orange slices, to decorate (optional)
For the icing
200g (7oz) icing sugar, sifted
3 tbsp lemon juice
2.5 litre (4⅓ pint) bundt tin (about 23cm/9in in diameter) or 25cm (10in) diameter cake tin
Preheat the oven to 180°C (350°F), Gas mark 4, then grease the bundt tin with sunflower or vegetable oil and dust with flour. If you’re using a standard type of cake tin, grease the sides and line the base with a disc of baking parchment.
Sift the flour, baking powder and salt into a large bowl, add the sugar and poppy seeds and mix together.
In a separate bowl, whisk together the remaining ingredients until combined. Tip this mixture into the dry ingredients and mix together using a wooden spoon to make a smooth batter. You may need to use a whisk briefly to get rid of any lumps of flour.
Tip into the prepared tin and bake for 50–60 minutes (60–70 minutes if using a standard cake tin). When cooked, the cake should feel springy to the touch and a skewer inserted into the centre should come out clean.
Remove the cake from the oven and allow to sit for just 2 minutes, then loosen the edges with a small, sharp knife, place a wire rack upside down on top of the cake and carefully turn it over. Gently remove the tin and allow to cool completely.
While the cake is baking, or while it’s cooling, you can make the icing. Beat the icing sugar and lemon juice together until smooth. Carefully transfer the cake to a cake stand or serving plate, then drizzle the icing backwards and forwards from the centre to the outside of the cake in a zigzig pattern. Sprinkle over the poppy seeds straight away and the candied orange slices, if you’re using them, before the icing has a chance to dry.
Orange poppy-seed cake
Make the cake as in the recipe, replacing the lemon zest in the sponge with the finely grated zest of 1 orange and using orange juice instead of lemon juice in the icing.
Prep time: 10 minutes
Baking time: 20–25 minutes
Ready in: 1 hour
Makes: 12 muffins
215g (7½oz) plain flour
1 tsp baking powder
Pinch of salt
265g (9½oz) caster sugar
15g (½oz) poppy seeds, plus 2 tsp for sprinkling
150ml (5fl oz) sunflower or vegetable oil
3 eggs
½ tsp vanilla extract
215ml (7½fl oz) milk
Finely grated zest of ½ large lemon
For the icing
130g (4½oz) icing sugar, sifted
1–2 tbsp lemon juice
12-cup muffin tray and 12 muffin cases
Preheat the oven to 180ºC (350ºF), Gas mark 4, and line the muffin tray with the paper cases.
Mix the ingredients for the sponge following the main recipe, then divide the batter between the paper cases, filling each case three-quarters full.
Bake for 20–25 minutes or until lightly golden on top and springy to the touch. Allow to cool in the muffin tray for 5 minutes, then transfer to a wire rack to cool down fully.
Make the icing, then drizzle it over the cooled muffins and sprinkle with the poppy seeds to finish.
Apricot, pistachio and saffron muffins
I adore the combination of the sweet juicy apricots with the exotically perfumed saffron. Use peaches (fresh or tinned) in place of the apricots if you wish. These muffins are delicious served with a spoonful of crème fraîche and a piping-hot cup of coffee or tea.
Prep time: 10 minutes
Baking time: 35 minutes
Ready in: 1 hour 15 minutes
Makes: 12 muffins
225ml (8fl oz) buttermilk
2 eggs
Pinch of saffron
300g (11oz) plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
200g (7oz) caster sugar
125g (4½oz) butter, cut into 1cm (½in) cubes
300g (11oz) fresh or tinned apricots (about 7 fresh apricots, stones removed), roughly chopped
75g (3oz) unsalted shelled pistachios, roughly chopped
