With the advent of fall, and the crisp weather it brings, I always find myself drinking more and more tea. Heading to the tea pot to warm up on a chilly gray afternoon has become a welcome routine for me- there’s nothing quite like curling up in a comfy chair with a good book and a piping hot cup of tea. Unless of course you add in a generous slice of cake!
This cake is one of my favorites for pairing with tea. Buttery lemon poppy seed cake with a dash of spicy coriander lends itself beautifully to a cup of Earl Grey, with a wonderfully creamy filling of lemon curd gently folded into whipped cream. Top it all off with a generous dusting of powdered sugar and you have the ultimate cake to brighten up that dreary autumn day!
I was inspired to make this recipe after learning about the Great Denby Cake Off blogging competition, where bloggers are invited to share their best baking masterpieces, with the chance to win great prizes (you can check out the contest page HERE). For those of you who don’t know, Denby is a fantastic company that has been making beautiful, high-quality pottery in England for over two hundred years. They also sell a wide range of tableware and cookware, which you can view on their website, along with some amazing looking recipes. Go check them out, then come back and give this recipe a try!
Lemon-Coriander Poppy Seed Cake
Cook time: 30-35 min; Prep time: 15 min; Cool for: 1 hr; Ready in: 2 hrs
For The Cake:
- 1 1/2 C (3 sticks) unsalted butter, plus extra for greasing
- 1 1/2 C sugar
- 3 T poppy seeds
- 2 tsp. ground coriander
- Zest of 2 lemons
- 4 rounded T lemon curd
- 6 eggs, separated
- 1/2 C milk
- 3 C self-rising flour, plus extra for flouring pans
- confectioner’s sugar, to decorate
For the filling:
- 1/2 C Lemon curd
- 2/3 C heavy cream, whipped
- Butter and flour 2 9″ round cake pans. Preheat oven to 350 degrees f.
- Cream together butter and sugar. Add in poppy seeds, ground coriander, lemon zest, lemon curd, and egg yolks. Mix well. Gently fold in flour until combined.
- Whisk egg whites to make soft peaks. Carefully fold whites into cake batter until just combined. Divide evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean and cake is just beginning to turn golden-brown.
- Leave cakes to cool in pans for 5 minutes, then remove from pans and cool completely on wire racks.
- When cakes are cool, prepare filling. Whip cream until stiff peaks are formed. Gently fold in lemon curd until well mixed. Place bottom layer of cake on cake plate. Spread filling evenly over bottom layer. Place top layer of cake over the filling, then gently dust with powdered sugar.
Do you like to drink tea? Tell me your favorite tea and cake combinations in the comments section below!