Phil's Poppy Seed & Lime Drizzle Cake
Serves: 12 Cooking time: 35 minutes
This simply delicious cake takes two family favourites, moulds them together and removes the added sugar to create a healthier version that’s sure to be a hit.
125g plain flour
1 level tsp baking powder
175g butter, soft
175g Total Sweet Xylitol
3 medium free-range eggs
zest of 3 large limes, (or 3 lemons if you prefer) finely grated
50g ground almonds
25g poppy seeds
Approx. 50ml skimmed milk
For the drizzle:
100ml juice from 3 large limes or 3 lemons
half the zest from above
30g of Total Sweet Xylitol
- Preheat the oven to 180°C, fan 160°C/gas mark 4. Line the sides and base of a 20cm square cake tin, with baking parchment.
- Sieve the flour and baking powder, mixing them together evenly.
- Using an electric mixer and a separate bowl, beat the butter and the Xylitol together until light and fluffy (around 3 minutes).
- Whisk in the eggs gradually, adding a little flour with each one, and half the zest of the limes or lemons. Keep the juice for later.
- Fold the remaining flour into the cake mixture and stir in the almonds and poppy seeds, adding enough milk to make a soft consistency, so that the mixture is just dropping off the spoon.
- Spread the cake mixture into the prepared tin, smooth the top and bake for about 35 minutes, until firm and springy in the centre. Test with a skewer, if it comes out clean or a few crumbs clinging, it’s done.
- Remove from the oven and leave to cool slightly.
- While the cake is still warm, make the syrup for the drizzle: mix the juice of the limes, or lemons, the remaining zest and the Xylitol.
- Poke a few little holes all over the top and spoon the syrup over slowly, to leave a satisfying, moist and crunchy topping.
- The almonds in the mixture lend a soft and fluffy texture to this sponge that is just right for soaking with the lemon drizzle. You can of course leave the nuts out: in which case substitute 50g extra flour instead. For me though, without ground almonds, the texture is a little light and airy to hold a decent amount of lemon syrup. Although this recipe makes a traybake to cut into bars or squares, you can also make it as a loaf cake to slice.
- Oil and line a small loaf tin and increase the baking time to up to 50 minutes.
Copyright Phil Vickery