Raspberry Lemon Poppy Seed Cake
Do you have a can of Condensed milk getting dust on your Kitchen shelf at home? Then, this recipe is for you!
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!
YouTube Video
Photos
Nutrition
Serving: 12g | Calories: 143kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 126mg | Potassium: 154mg | Fiber: 3g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com