I baked these babies in little cupcake liners, but you could bake them in a madeleine tray or even bake it as two small 15cm cakes (lower the oven temp to 160C). You’ll just need to adjust the baking time accordingly.
I’m also going to be using the same lemon curd recipe as the one I used for my lemon-lime tartlets because it’s always worked for me and I love the tart flavour from the limes.
//A recipe for poppy cakes with lemon curd
for the poppy cakes
250g unsalted butter at room temperature, plus a little extra to grease moulds if you’re using them
280g caster sugar
5 free-range eggs
70g plain flour
280g almond meal
4 tbs poppy seeds
100ml lemon juice
zest of 1 lemon
Preheat the oven to 170C. Line a cupcake tray with liners. Each cake should fit about a tablespoon of mixture into it, so pick your cake tray appropriately.
Put the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time waiting until each is full combined and scraping down the sides before adding the next.
Fold in the almond meal, flour and poppy seeds. Once fully combined, gently fold in the lemon juice and rind. Don’t be too alarmed if the mixture looks like it’s splitting slightly.
Spoon the mixture into the cake liners and try to smooth the tops as evenly as possible.
Bake for 35 minutes. (While they are baking, you can make the lemon curd, below.) Remove from the oven and let cool before serving with the lemon curd and a spindle of poppy seeds to finish.
for the lemon curd
75g unsalted butter
3 eggs, at room temperature
75g caster sugar
125ml lime juice
1 lime zest
1/2 lemon zest
Melt the butter in a saucepan over very low heat. Remove the saucepan from the heat and add the eggs, sugar, lime juice and all of the zest and whisk until the mixture thickens. You might need to hold the saucepan over a low heat again for it to thicken, but do not allow the mixture to come to a boil otherwise the eggs will curdle.
The curd is ready once it is thick enough to coat the back of a spoon.
Let the curd cool to room temperature and top the little cakes.