My 4th posting at
• 115g unsalted butter, softened
• 115g caster sugar
• 4 large free-range or organic eggs
• 180g ground almonds
• 30g poppy seeds
• zest and juice of 2 lemons
• 125g self-raising flour, sifted (I ran out of,
so used APF with 1tsp each of baking powder and soda)
AND THE CAKE WAS DONE AT 25MINS INSTEAD OF 40MINS
COS I USED A BUNDT PAN
I baked the full recipe with the full sugar required but
minus the syrup and glaze!
Page 382 and 383 of 'Cook with Jamie'