Healthy and Delicious Poppy seed cake with lemon icing

For the cake batter
190 mg /ml vegetable oil300 grams granulated sugar4 eggs200  grams all purpose flour1 teaspoon baking powder 150 grams poppy seeds groundjuice and zest of 1 lemonjuice and zest of 1 orange
100 ml base sugar syrup  (find below)
For the lemon icing
250 grams confectioners sugar plus more if needed1 teaspoon light corn syrup juice of 1 lemonpoppy seeds for sprinkling
Base sugar syrupThis help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.
100 ml water 100 grams granulated sugar 1 teaspoon light corn syrup
Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come  to the top and remove from the heat. then allow to cool.

Prehet the oven  180° /350° F.Lightly spray a silicone mold  with butter or lightlybutter and flour a metal tin.
Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.The batter will seem runny but dont worry it will set solid once bakes.Pour into the prepared mold or tin.
Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.
Lemon icing
Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken  more.Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.This really moist cake keeps well for 3 to 4 days at room temperature.
Print here

This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,

en españolCake de semillas de amapola con glace de limon

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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