This unusual sponge cake recipe went down a storm with our retreat guests in September. It is flavoured with zesty lemon juice with the addition of poppy seeds to give a sweet earthy nutty crunch. Pefect for a special occasion or an everyday treat with a cuppa.
Ingredients
2 x loaf tins or 2 x 8 inch rounds
- 350g self-rising flour
- 140ml vegetable oil
- 250g sugar caster/light brown
- 500ml yogurt – dairy free – plain or vanilla
- 1 tbsp cider vinegar or white wine vinegar – to sour the yogurt
- 3 tsp baking powder
- 2 tsp vanilla essence
- 2 tsp poppy seeds
- 2 lemons juiced
Icing
- 2 tbsp icing sugar
- 1 lemon juiced
Methods
Pre heat oven to 175°C
Combine the sugar and oil in a large mixing bowl – whisk.
Add the vinegar to the yogurt, stir and stand for 2 minutes then add to the sugar and oil mixture, mixing well.
Sieve in the flour and baking powder and whisk for 2/3 minutes.
Now add the vanilla extract, 1 tsp of poppy seeds and the juice of 2 Lemon
Give one last whisk for 2/3 minutes to make sure the flavour is combined.
Bake for 20/25 minutes fan 175°C
Whilst baking mix the icing sugar with lemon juice to the desired consistency. Leave cake to cool before adding your icing Sprinkle the remaining poppy seeds for decorative purposes – slice and serve.
This recipe was provided by our brilliant retreat chef Cathy Whitfield. See Cathy on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
