Citrus Poppy Seed Cake
This packs a punch of flavour and is so moist you do not need to ice it
Ingredients
- 200 g citrus purée
- 3 eggs
- 190 g butter, melted
- 195 g flour, sieved
- 200 g fructose, sieved
- 15 mls baking powder
- 40 mls poppy seeds
Method
- Preheat the oven to 150° Celsius
- Place the citrus purée and eggs into a stand mixer bowl and whisk until combined
- Add the butter and continue to whisk until combined
- Place the flour, fructose, baking powder and poppy seeds into a bowl and whisk to combine
- Make a well in the centre of the wet ingredients and pour in the dry ingredients
- Stir using a spatula until just combined
- Pour into a lined loaf tin and bake for 80 minutes
- Remove from the oven and leave to cool completely in the tin before serving