There was no doubt in this household that the relaunch of this little blog had to be celebrated with a cake. The Englishman and I simply love eating cake (it’s our not so secret love language after ice cream, next to ice cream, ah whatever WITH ice cream!). Yet, I’m neither the most experienced nor frequent baker. While I’m a strong believer in the greatness of the home made, when it’s from the kitchen I prefer it to be simple and quick.
This little celebration cake, although boasting three layers and the creamiest butter cream frosting to run one’s finger through, is no exception. Based on Jamie Olivers’ Nan’s gorgeous(ly easy) Lemon Drizzle Cake, it comes without the drizzle, but a whole batch of butter cream; topped with a handful of freshly picked garden fruit from the allotment. It is whipped up in one bowl and served in almost no time. Although the Englishman would argue that, as he hovered three days over the progress in the kitchen until all the photos were taken and he was allowed to grab his first slice (disgruntled, as it wasn’t warm any more).
For the cake
230 g unsalted butter , softened
230 g caster sugar
8 large free-range eggs
360 g ground almonds
60 g poppy seeds
4 lemons , zest and juice of
250 g self-raising, sifted flour
For the butter cream
280g soft butter
560g icing sugar
2 tbsp milk
1. Preheat the oven to 180ºC (fan assisted oven) and grease and line the bottom and sides of a 20cm layer cake tin with greaseproof paper.
2. With an electric whisk, beat the half of the butter and caster sugar until the mixture is light and creamy. Then add the 4 eggs one by one, beating each in well. Fold in half of the ground almonds, 30g poppy seeds, half of the sifted flour and the zest and juice of 2 lemons.
3. Spoon 2/3 of the mixture into the prepared cake tin and bake in the preheated oven for 30 minutes or until lightly golden. Save the remaining third for the next layer.
4. While the first layer is baking, mix a second batch of the batter. Bake the other two layers for 30min each. Place each layer onto a cooling rack once out of the oven and wait until all three are cooled down.
5. For the butter cream frosting mix beat the butter in a large bowl until soft. Then add half of the icing sugar and continue beating until the mixture is smooth.
6. Add the remaining icing sugar and the milk and beat until creamy and smooth.
7. To ice the cake, place the first layer onto a serving board and spread a generous dollop onto the top. Repeat with the second and third layer on top. Finally spread the remaining butter cream around the cake either with the blunt side of a long knife or if at hand a cake scraper. Decorate with fresh fruits of the season.