Ingredients
1x24cm round cake tin
220 g sugar
250g butter
250g caster sugar
4 eggs
100g plain yogurt
1 lemon zest and juice
3 tangelos zest and juice
20g poppyseeds
250g self-raising flour
2 tsp cardamom
Lemon/Tangelo Poppyseed Cake
by Ooooby CrewDirections
Preheat oven to 180 degrees. Line a 24cm springform tin with baking paper. Heat lemon/tangelo juice and sugar to make syrup, remove from heat and leave to cool in fridge. Cream butter and sugar until light and fluffy. Add the eggs one at a time. Fold in yogurt, zest and poppyseeds. Stir in the flour and cardamom. Bake 45 mins. Pour the cold syrup over the hot cake.
I simply love our family veg boxes from GWG. It's reassuring to know that their own grown produce is nurtured from seeds that are soil association approved and that they use only organic methods of growing.
— Emma
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.