Ingredients
- 115g butter softened
- 115g caster sugar
- 125g SR flour, sifted
- 4 large eggs
- 150g ground almonds
- 40g hemp hearts
- 20g poppy seeds
- Juice and zest of 2 lemons
Lemon Syrup
- 100g caster sugar
- 90g lemon juice
Lemon Icing
- 225g Icing sugar
- Juice of 1 lemon and zest for sprinkling
Instructions
- Preheat oven to 180C/350 F/ Gas 4
- Line a 2lb loaf tin with greaseproof paper or a liner OR use muffin cases
- Whisk the butter and caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in the sifted flour, ground almonds, poppy seeds and hemp hearts, the lemon zest and juice.
- Spoon the mix into the muffin cases (3/4 full) or tin and bake in a preheated oven for 40 – 45 minutes or until lightly golden. Check to see if it is cooked properly by spiking with a cocktail stick or skewer, if it comes out clean the cake is cooked, if slightly sticky it needs a little longer. Allow the cake to cool on a rack.
- Make the lemon syrup, heat the sugar and lemon juice in a pan until the sugar has dissolved, while your cakes are still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
- To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When almost cool, put it on a serving plate and pour the icing carefully over the top dribbling down the sides, letting gravity do its job.
