MATTY EDGELL’S LEMON & POPPY SEED LOAF WITH LEMON MASCARPONE CREAM
INGREDIENTS:
For the sponge: 225g self-raising flour; 225g golden caster sugar; 225g unsalted butter; 4 medium eggs; 2tbsp poppy seeds; 2 lemons For the lemon mascarpone cream: 200g mascarpone cheese; 200g double cream; 1tbsp icing sugar; 2 lemons For the decorations: Candied peel; 1tsp poppy seeds
METHOD
1. Pre-heat oven to 165°C and grease and line your 2lb loaf tin. To make the sponge, cream together the butter and sugar until light and pale. Add the eggs individually, combining well before each addition, ensure you scrape down the side of the bowl at this stage.
2. Once all of the eggs are fully incorporated, add flour and mix until half combined. At this stage, add in the poppy seeds and the zest and juice of two lemons. Doing it now will help to prevent overmixing. Combine the ingredients fully and place into your prepared loaf tin.
3. Bake for 40-45 minutes, or until a skewer comes out of the cake clean. Once baked, allow to sit in the tin for five minutes before removing and transferring to a wire wrack to cool.
4. To make the lemon mascarpone cream, start by slackening the mascarpone cheese by mixing it slightly. Then, in a bowl, whisk the cream and mascarpone into soft peaks. Add in your icing sugar, the zest of two lemons and the juice of one. Continue to whisk until you get medium peaks. I prefer to use a hand whisk to avoid over whisking the mix.
5. Once the cake has cooled fully, place on a serving plate/board. Transfer the mascarpone cream into a piping bag or simply, place on top of the cake. Finish with some candied peel and poppy seeds.