1 cup white sugar
1 cup whole milk
1 cup sunflower oil
1 cup poppy seeds
1 cup semolina flour
1.5 cup of white flour
1 shot of lemon oil
1 TP of baking powder
FOR THE SYRUP
1 cup of sugar
1 cup of water
1 squeezed lemon juice
1 Whipped cream for decorations
Heat Oven to 170 Degrees.
Before starting on the dessert prepare your Syrup.
Take your sugar and water and heat in a pan until all the sugar has dissolved. Remove from the heat and add in your Lemon Juice. Put aside and let it cool.
While the syrup is cooling, cream your eggs and sugar together till nice and fluffy. Then begin to add in the other ingredients until you have a smooth mixture.
Oil your baking tin or glass baking tray with oil.
Pour in your mixture once tray is ready. Do not fill to the top, the mixture will rise and you do not want the cake to be too thick as you will also be adding your topping.
Put your cake into your preheated oven and cook until it has risen. Remove from the oven and allow to cool. Once your cake has cooled slowly start to pour the syrup over the cake, do it a little at a time to allow the syrup to be absorb by the cake.
Once you have added the syrup covered the entire surface of the cake with fresh whipped cream
You can then add nuts or orange peel as a decoration.
Best served cold and makes the perfect pairing for a black tea
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