LEMON POPPY SEED SYRUP BUNDT CAKE

Yet another dessert recipe. I had planned to share American Hot Dog recipe but as usual dessert took control of my soul...and the keyboard. This is great recipe for a cake that tastes wonderful, is delightfully moist and is unique. Poppy Seed cakes have been made in Europe for centuries. But you rarely find them selling in stores, which is a pity as it tastes so good. I guess this is one of those recipes which you make in your kitchen, recipe to be handed down mom to daughter.

The recipe I followed was taken from a book called 'Cakes- 1001 Classic Recipes From Around The World'. I used a Bundt mould to bake it.

You'll need:
2 cups all purpose flour
2 teaspoons baking powder
1/4 tsp salt
1/cup ground almonds
1/3cup poppy seeds
1/4 cup milk
3/4 cup softened butter
1 cup brown sugar- firmly packed
1 tbsp grated lemon zest. Take care not to grate the bitter white part.
3 eggs
1/2 cup lemon juice, preferably fresh


Lemon Syrup- 1 cup granulated sugar, 2/3 cup lemon juice, 1/3 cup water

Sift the dry ingredients together- flour, baking powder, almond powder, salt.
Beat the butter, sugar and lemon zest till creamy. Use an electric mixer for less effort. Soak the poppy seeds in milk. Add eggs and lemon juice to butter mixture and blend.
Add the dry ingredients alternating with the milk and poppy seed mixture to the egg mixture. Spoon the batter in a greased and dusted mould. Place in a preheated over at 180 degrees celcius for about 45 minutes. Check in 10 minute intervals after 30 minutes are up. A toothpick inserted should come out clean.


Cool the cake for atleast half hour before demoulding.
Prepare the Lemon Syrup by heating sugar, water and lemon juice in a pan over a low heat. Keep stirring till it boils, simmer for another 2-3 minutes. Cool for 10 minutes.

Poke holes all over the cake and drizzle the warm sauce all over it. Let Soak.

Serve Warm!