|Preparation||Resting||Cooking||Start to finish|
|9 min.||1 hour||45 min.||1 hour 54 min.|
|1||Preheat the oven to 300°F (150°C).|
Lay a sheet of cooking parchment on a baking sheet and spread out 25 g poppy seeds on it.
Toast in the oven for just 5 minutes.
Leave to cool.
|2||Put 180 g caster sugar and 180 g butter into a mixer bowl.|
Start the mixer and beat until evenly mixed.
|3||Add 200 g egg, 200 g flour, 10 g baking powder, 5 g fine (or table) salt and the zest of 1 lemon.|
Continue beating until evenly mixed.
|4||Finish by adding the cold toasted poppy seeds. Beat for 1 further minute to mix in thoroughly.|
|5||Transfer the mixture into a non-stick or well-buttered (or both) tin or mould.|
It is not essential, but I recommend putting the tin in the fridge for an hour or more to firm up the mixture; this helps it rise better as it cooks.
|6||Preheat the oven to 390°F (200°C) and bake the cake for about 40 minutes.|
|7||Turn the cake out gently and leave to cool on a wire rack before serving.|