This week we're inspired to bake for Easter by the talented food photographer and blogger Aimee at Twigg Studios, here is the recipe for her delicious lemon poppy seed cake with a twist, as featured on her blog.
Recipe for the sponge
4 eggs
150g caster sugar
150g self raising flour
zest of one and a half lemons
juice of one lemon
3 to 4 tbsp poppy seeds
Grease and line two 15cm tins and preheat the oven to 160c
With a stand mixer with the whisk attachment whip together the sugar and eggs for a few minutes until tripled in size and pale, add the lemon juice and continue mixing then using a spatula fold in the flour, poppy seeds and lemon zest. Pour evenly between the tins and bake for about 30 minutes or until a knife comes out clean.
For the frosting
250g mascarpone or other cream cheese
300ml double cream
4 tbsp icing sugar
1/3 cup of strongly Brewed black tea (cooled)
1 tbsp lemon zest
In a mixer whip together the cream cheese, double cream, and icing sugar until starting to get thick then add the honey and mix then add the tea a tbsp at a time and Continue to mix and add the zest.
For the curd
3 egg yolks
juice and zest from two lemons
1/3 cup sugar
2 tbsp butter
Mix together all the ingredients apart from the butter and stir over a low heat, stir constantly until the mixture starts to thicken and coats the back of the spoon then pour through a sift and stir in the butter and leave to cool
To build the cake
Drizzle over the curd (I didn’t take it too thick as I wanted it to drizzle down the sides) feel free to just use shop bought curd, then spread on some for the frosting add the next layer. Then spread the frosting around the sides and the top to cover the cake, drizzle some for the curd over the sides and add the marigold nest.
For more recipes and beautiful food photography see Aimee's blog:
www.twiggstudios.com | 
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