Courtesy of Jamie Oliver (well, his Nan actually), this is a delicious version of the usual lemon syrup cake with the addition of ground almonds and poppy seeds. You can make it in a loaf tin of equal proportions. Done right, this fairly simple cake can look pretty impressive with the icing dribbling down, the lovely poppy seeds and a red raspberry on top to decorate.
Ingredients Makes 12-16 Slices
For the cake
175g unsalted butter, softened
175g caster sugar
6 large eggs
190g self raising flour
270g ground almonds
45g poppy seeds
Zest and juice of 3 lemons
For the lemon syrup
150g caster sugar
140ml lemon juice
For the lemon icing
225g icing sugar
Zest and juice of 1 lemon
20cm loose-bottomed cake tin, buttered and lined with greaseproof paper
Preheat the oven to 170°C
Using an electric whisk, beat the butter with the caster sugar until light and creamy
Add the eggs one by one, beating each in well and adding a spoonful of flour after each addition to stop the mixture from splitting
Fold in the ground almonds, poppy seeds, the lemon zest and juice and sift in the rest of the flour
Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes to 1 hour, until lightly golden. You can check to see if the cake is cooked by inserting a wooden skewer into the centre, if it comes out clean, the cake is ready. If the cake is going too brown on top and the centre is still gooey, loosely cover the cake with tin foil
Put the cake on a cooling rack and as soon as you can, turn it out of the tin
Make the lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved
While the cake is still warm, make lots of little holes in the top with a wooden skewer and pour the syrup over, using a pastry brush to spread it over the cake. If you can, turn the cake upside down and do the same on the underside, leave to cool completely before making the icing
Sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. You may need to use a little extra water, or if it is a big juicy lemon, add the juice slowly as you don't want the icing too liquid and running off the cake
Put the cake on a serving plate and pour the icing carefully over the top
If you put it on to the middle of the cake, then let gravity disperse the icing down the sides, it may need a helping nudge with the back of a spoon or palette knife
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
Hello and welcome to Delicious Mountain! We are a small independent company, home to the very best catered chalets Meribel has to offer. But don't take our word for it: just check out our reviews. With 300+ guest reviews, we are still yet to receive anything less than the perfect five stars. That's why, after 9 years, we are still the top-ranked Meribel chalet company on TripAdvisor.
Throughout your holiday, we will be right here with you in resort. We're totally focused on making your holiday an unforgettable experience, from your first contact to your departure and beyond. That goes for me (Harry), and the small dedicated Delicious Mountain team, too.