Lemon cake and poppy

Type: World Cuisine
Cooking time: 45 min
Total time: 1 hour
Number of persons 8
  • 250g caster sugar
  • 5 eggs
  • 1 sachet of vanilla sugar
  • 1/4 tsp. teaspoon salt
  • 200 g flour
  • 1 teaspoon baking powder 7 g
  • The juice of one lemon
  • Grated zest of one lemon
  • 1 c. poppy tea
  • 100 g of melted butter
For the decoration:
  • 1 c. tablespoons of apricot jam
  • 50g toasted slivered almonds or coconut
  • 1 c. tablespoons icing sugar
  1. In a bowl, beat eggs with sugar, vanilla sugar and salt until the mixture whitens and double volume.
  2. Add the flour, lemon zest, baking powder and poppy stirring with a wooden spatula to get a homogeneous paste.
  3. Stir the dough melted butter and lemon juice.
  4. Pour batter into a greased and floured 24 cm in diameter.
  5. Bake the cake in preheated oven at 180 ° C for 45 minutes.
  6. Cool before unmolding the cake on a serving dish.
  7. Coat the surface of the cake with apricot jam and garnish with flaked coconut or almonds.
  8. Sprinkle the cake with icing sugar.