Here’s what I baked for World Baking Day last Sunday (bit late with my post), a Poppyseed and Lemon Cake from my Great British Bake Off Everyday recipe book (page 25)This is a nice, quick and simple recipe to follow and is mostly chuck all the ingredients in a bowl and off you go.
225g unsalted butter, softened
Finely grated zest of 1 medium unwaxed lemon
225g caster sugar
4 medium free range eggs, at room temperature
100g ground almonds
100g self-raising flour
2 tbsp poppyseeds
Icing sugar, for dusting
What to do
Oven on to 180°c. Firstly pop your softened butter into your mixing bowl and add add the lemon zest and beat with electric mixer until creamy (this doesn’t take long at all). Gradually add the sugar a tablespoon at a time, scrape down and mix until all the sugar has been added.
Beat the eggs in a separate bowl and then again, gradually add to the cake mixture a tablespoon at a time, scraping down and beating well. To prevent the mixture from curdling (this worried me a little that there was potential for curdle-age) add a tablespoon of ground almonds with the last 2 bits of egg.
Here’s another example where the cake tasted much better than it looked. With baking there’s always this unpredictability of what will happen as on this occasion. I followed this recipe to the letter but it still didn’t turn out quite right; I noticed at about 26 minutes baked that the edges were starting to burn and I dithered about wondering what to do and whether I should take the cake out. I ended up opening the oven and stabbing with a skewer and it was raw in the middle but the edges were crisping up. This is what annoys me about baking, the not really knowing what I did wrong or how do I make it better next time.
However you’ll be pleased to learn I have invested in a proper all singing and dancing cake ‘tin’ and a wire cooling rack; yippee 🙂