Courgette, lemon & poppy seed cake
A wonderfully light and moist crumb, intriguing texture with the poppy seeds, and a hint of lemon.
Equipment
- 1 large loaf tin, 25 x 13 x 8 cm
Ingredients
- 2000 g eggs
- 125 g caster sugar
- 200 g extra virgin olive oil
- 2 lemons, zest
- 250 g courgette, coarsely grated
- 300 g plain flour
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 30 g poppy seeds
Instructions
Prepare the tin and the oven:
- Lightly grease and line the loaf tin with two strips of parchment. Set aside.
- Preheat the oven to 180C.
Make the cake:
- Put the eggs into a stand mixer bowl fitted with a whisk attachment and whisk until light and fluffy.
- Add the sugar in three inclusions. Continue to whisk on high for 5 minutes or until a sabayon mixture is achieved (the mixture has doubled in volume, is thickened, and a trail can be seen when a figure of eight is drawn with the mixture dripping from the whisk).
- In the meantime, sieve the flour, baking powder, bicarb and poppy seeds three times to ensure that all the ingredients are evenly distributed.
- When a sabayon is achieved, slowly pour in the oil to the egg mixture and continue to whisk on high.
- Once fully combined, switch to a paddle attachment and fold in the dry ingredients, lemon zest and courgette and mix until fully combined.
- Pour the batter into the prepared tin
Bake the cake:
- Bake for approximately 1 hour or until risen, golden and a skewer comes out clean.
- Remove from the oven and allow to cool for 5 minutes before lifting the loaf out onto a cooling rack to prevent it from sweating in the tin.
- Once it has cooled, to serve, simply slice and enjoy!