|125 g||butter — room temperature|
|220 g||castor sugar|
|lemon — zest only|
|30 ml||lemon juice|
|2 Tbs||lemon curd|
|2 Tbs||poppy seeds|
|180 g||flour — self-raising|
|40 g||almonds — ground|
|salt — just a pinch|
|120 g||sour cream — room temperature|
|1||eggs — whites only|
|200 g||icing sugar — sifted|
|2 tsp||lemon juice|
Preheat the oven to 180º C.
Grease a Bundt tin with butter or non-stick baking spray. Place the butter and castor sugar in a mixing bowl and whisk until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the lemon zest, juice, curd and poppy seeds, giving the mixture a quick pulse to incorporate. At this point, the butter will tend to curdle, but it’ll come together when the dry ingredients are added.
Sift the flour, ground almonds and salt together. Add the sifted flour and sour cream alternately in two stages. Mix to combine without over-beating. Spoon into the Bundt tin, smooth over and bake for approximately 40 minutes or until a skewer comes out clean. Remember that the size of your tin will determine the baking time. If the Bundt tin is x-large, the batter will be spread out thinner and possibly only require 30-35 minutes.
Allow the Bundt to cool completely before turning out. This is one of the secrets to achieving an intact and well shaped Bundt. If you turn the cake out while it’s still hot, it will stick to the base and crumble.
For the royal icing
Mix the egg white, sifted sugar and lemon juice together until the glaze is smooth and glossy. The consistency should be quite thick to prevent it running off the cake. Drizzle over the cooled Bundt and decorate with lemon curd, fresh flowers and sugar dragees. Serve with whipped cream and an extra dollop of lemon curd.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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