Lemon poppy seed cake

Number of portions15 Pieces

Preparation time

Several hours (of which 60 min active)

Save it for yourself!

This lemon poppy-seed cake charms with its delightfully fresh and wonderfully rich lemon cream and crunchy poppy seeds. It’s the perfect cake for Easter!

Base
5 pcs	eggs
2 1/2 dl	sugar
2 dl	wheat flour
1 dl	potato flour
1 tsp	baking powder
1 1/2 tbsp	poppy seeds
1 pcs	lemon (organic)
Lemon cream
3 pcs	lemons (organic)
3 pcs	eggs (yolks)
1 dl	water
2 dl	sugar
2 tbsp	potato flour
75 g	butter
4 dl	2 cartons (à 2 dl) whipping cream
For moisture
1 dl	water
1/4 dl	lemon juice
1 tsp	sugar
For garnishing
1 tsp	poppy seeds
1 pcs	1 pack of edible flowers (yellow pansies)
You will also need
1 tbsp	butter
2 tbsp	breadcrumbs

1.
Preheat the oven to 200°C. Tighten the baking paper on the bottom of a springform pan (diameter 26 cm). Grease and coat the edge of the baking dish with breadcrumbs.
2.
Make the base. Whip the eggs and sugar into a light foam. Mix the dry ingredients and sift them into the egg-and-sugar foam. Wash the lemon, grate the peel (2 tsp) and squeeze the juice of half a lemon (¼ dl) for moistening. Add the grated zest to the dough and gently fold it, lifting, until smooth. Pour the dough into the pan and bake on the bottom shelf of the oven for 25–30 minutes. Check doneness with a skewer. Tip out the base after cooling.
3.
Prepare the lemon cream. Wash the lemons. Grate the peel of one lemon (2 teaspoons) and squeeze out the juice (1 ½ dl). Put the juice, grated lemon zest, egg yolks, water, sugar and flour in a saucepan. Bring to the boil, stirring constantly. When the mixture bubbles, move the saucepan off the hotplate. Cut the butter into smaller pieces, add them to the mixture, and stir until smooth. Cover the mixture and chill in the fridge. Whip the cream and mix it into the cold mixture.
4.
Mix the water, previously squeezed lemon juice (¼ dl) and sugar to make the liquid for moistening the base.
5.
Slice the base in half in the middle. Place the top half of the cake base on a serving plate with the cutting surface facing upwards and moisten with the syrup. Spread one third of the cream onto the layer of cake. Place the other half on top of the filling with the cutting surface facing down, moisten and spread the remaining cream on top and the edges. Put the cake in the fridge for at least an hour, preferably overnight.
6.
Wash a lemon and cut it into small triangular slices. Sprinkle poppy seeds on the surface of the cake. Finish with lemon slices and pansies.

Recipes|Cakes

Lemon poppy seed cake

Name: Lemon poppy seed cake
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 15 piece
Ingredients: 5 pcs eggs; 2 1/2 dl sugar; 2 dl wheat flour; 1 dl potato flour; 1 tsp baking powder; 1 1/2 tbsp poppy seeds; 1 pcs lemon (organic); 3 pcs lemons (organic); 3 pcs eggs (yolks); 1 dl water; 2 dl sugar; 2 tbsp potato flour; 75 g butter; 4 dl 2 cartons (à 2 dl) whipping cream; 1 dl water; 1/4 dl lemon juice; 1 tsp sugar; 1 tsp poppy seeds; 1 pcs 1 pack of edible flowers (yellow pansies); 1 tbsp butter; 2 tbsp breadcrumbs

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Number of portions15 Pieces

Preparation time

Several hours (of which 60 min active)

This lemon poppy-seed cake charms with its delightfully fresh and wonderfully rich lemon cream and crunchy poppy seeds. It’s the perfect cake for Easter!

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Ingredients

Quantity	Ingredient
Base
5 pcs	eggs
2 1/2 dl	sugar
2 dl	wheat flour
1 dl	potato flour
1 tsp	baking powder
1 1/2 tbsp	poppy seeds
1 pcs	lemon (organic)
Lemon cream
3 pcs	lemons (organic)
3 pcs	eggs (yolks)
1 dl	water
2 dl	sugar
2 tbsp	potato flour
75 g	butter
4 dl	2 cartons (à 2 dl) whipping cream
For moisture
1 dl	water
1/4 dl	lemon juice
1 tsp	sugar
For garnishing
1 tsp	poppy seeds
1 pcs	1 pack of edible flowers (yellow pansies)
You will also need
1 tbsp	butter
2 tbsp	breadcrumbs

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Preparation (Oven 200°C)

1
Preheat the oven to 200°C. Tighten the baking paper on the bottom of a springform pan (diameter 26 cm). Grease and coat the edge of the baking dish with breadcrumbs.
Quantity Ingredient
1 tbsp butter
2 tbsp breadcrumbs
2
Make the base. Whip the eggs and sugar into a light foam. Mix the dry ingredients and sift them into the egg-and-sugar foam. Wash the lemon, grate the peel (2 tsp) and squeeze the juice of half a lemon (¼ dl) for moistening. Add the grated zest to the dough and gently fold it, lifting, until smooth. Pour the dough into the pan and bake on the bottom shelf of the oven for 25–30 minutes. Check doneness with a skewer. Tip out the base after cooling.
Quantity Ingredient
5 pcs eggs
2 1/2 dl sugar
2 dl wheat flour
1 dl potato flour
1 tsp baking powder
1 1/2 tbsp poppy seeds
1 pcs lemon (organic)
3
Prepare the lemon cream. Wash the lemons. Grate the peel of one lemon (2 teaspoons) and squeeze out the juice (1 ½ dl). Put the juice, grated lemon zest, egg yolks, water, sugar and flour in a saucepan. Bring to the boil, stirring constantly. When the mixture bubbles, move the saucepan off the hotplate. Cut the butter into smaller pieces, add them to the mixture, and stir until smooth. Cover the mixture and chill in the fridge. Whip the cream and mix it into the cold mixture.
Quantity Ingredient
3 pcs lemons (organic)
3 pcs eggs (yolks)
1 dl water
2 dl sugar
2 tbsp potato flour
75 g butter
4 dl 2 cartons (à 2 dl) whipping cream
4
Mix the water, previously squeezed lemon juice (¼ dl) and sugar to make the liquid for moistening the base.
Quantity Ingredient
1 dl water
1/4 dl lemon juice
1 tsp sugar
5
Slice the base in half in the middle. Place the top half of the cake base on a serving plate with the cutting surface facing upwards and moisten with the syrup. Spread one third of the cream onto the layer of cake. Place the other half on top of the filling with the cutting surface facing down, moisten and spread the remaining cream on top and the edges. Put the cake in the fridge for at least an hour, preferably overnight.
6
Wash a lemon and cut it into small triangular slices. Sprinkle poppy seeds on the surface of the cake. Finish with lemon slices and pansies.
Quantity Ingredient
1 pcs sitruuna (luomu)
1 tsp poppy seeds
1 pcs 1 pack of edible flowers (yellow pansies)

Tip: Use the extra egg whites in an omelette or a meringue.

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Source: Finnish Institute for Health and Welfare, Fineli