Raspberry Lemon Poppy Seed Cake
A Sweet recipe for all the Galantines and Valentines out there today!
This is one of my favorite recipe from my Friend Marion (Novice en Cuisine). It is the right amount of sweet and the Meyer lemon Oil perfectly pairs with the Lemon Juice accent from the cake.
I have used my Deep Heart Flexipan® Tray which has 12 wells. Hence, more to share or keep, as you wish!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Raspberry Lemon Poppy Seed Cake
Equipment
Ingredients
- 4 eggs
- 1/2 cup (160 g) condensed milk
- 1 Tbsp (15 g) sugar
- 3 Tbsp (50 g) Meyer Lemon Oil
- 4 Tbsp (60 g) Lemon (Juice)
- 1 1/3 cups (170 g) flour (sifted)
- 2 1/2 tsp (12 g) baking powder
- 1 pint Raspberries
- 1 Tbsp (15 g) Poppy Seeds
Instructions
- Preheat oven at 350F/180C.
- Use the citrus press to collect the lemon juice. Set aside.
- In a mixing bowl, whisk together eggs, condensed milk and sugar until combined.
- Then, add the Meyer Lemon Oil and lemon juice.
- Finally add the flour and baking powder. Whisk until all is combined.
- Then, gently add your raspberries and poppy seeds to your preparation.
- Place your Deep Heart Flexipan® Tray on the top of your medium perforated baking sheet.
- Using your mini laddle, gently pour your preparation into the Flexipan®.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min)
- Once your cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and enjoy! Bon appétit!
Video
Special Notes
Nutrition
