Our fourth recipe in partnership with Sarah Tanner is this light, fluffy and delicious, lemon and poppyseed cake. This recipe celebrates the delicate, creamy and aromatic profile of our Koroneiki blend.
Ingredients
Wet mix
½ c greek yoghurt
½ c Koroneiki
3 eggs, whisked
Juice of 2 lemons and their zest
Dry mix
1 ½ c flour, we have used an organic white spelt flour
1 c sugar
2 t baking powder
2 t poppy seeds
Topping
Extra greek yoghurt with 1 T of the lemon zest and a few poppy seeds
Method
Preheat your oven to 180 degrees Celsius.
In a bowl combine all the dry ingredients and make a well in the middle. Add the wet ingredients and fold through. Stir and mix until there are no lumps.
Pour mixture into a lined cake tin and into the oven for 45 minutes or until a skewer comes out clean and the cake is slightly golden on top.
Allow to cool on a cooling rack, out of the tin, and spread with the Greek yoghurt and extra toppings.
