Jacky’s Lemon and Poppyseed Cake

During the lockdown, we have developed a taste for a light cake in the afternoon. This recipe is quite easy to make and the cake is very moist as it is! You can add some double cream to accompany as you wish. I cannot go past another composer from Honfleur in Normandie: Erik Satie, the 5 Gnossiennes, performed by Sydney born Stephanie Mccallum, to accompany this afternoon treat!

Jacky’s Lemon and Poppyseed Cake

Ingredients
2 lemons
200g caster sugar
250g self-raising flour, sifted
Pinch of salt
1tsp of baking powder
250g unsalted butter, cubed
4 whole eggs
15g poppyseeds

Method
Pre-heat the oven to 160C
Line the cake tin with baking paper (I chose a rectangular cake tin but you can choose a round cake tin if you prefer that shape).
Zest and juice 1½ lemons (keep the other half intact for later use).
Add to a food processor the sugar, lemon zest, flour, salt, baking powder, butter, eggs, and poppy seeds and process until smooth.
Pour the mixture into the pre-lined tin and bake for 45 minutes to 1 hour. Check the cake after 45 minutes. Use a small knife or skewer to check if the cake is baked through.
When the cake is ready, take it out of the oven and let it rest for 10 minutes before turning it over. It will shrink slightly which will allow you to remove it easily from the cake tin.
Carefully spoon the syrup onto the cake.

Syrup

Ingredients
Juice of 1 ½ lemons
150g caster sugar

Method
Whilst baking, make the lemon syrup by mixing the juice of 1½ lemons and the 150g caster sugar. Cook in a small saucepan for 5 minutes.

Presentation (optional)
Cut the remaining half of the lemon into 6 thin slices and cook in a frying pan with 50g of caster sugar and 25g of water (strong syrup) on very low heat for approximately 20 minutes. Turn the slices over gently using 2 spoons every 5 minutes to prevent the pulp from breaking down.

When ready gently display on top of the cake. They are quite tasty with the cake!

Bon appétit!


About Jacky Ternisien

Born in Rouen, Normandy, I completed my Chef‘s apprenticeship at “La Couronne” the oldest Inn in France, established in 1345 near the place where Joan of Arc was burnt at the stake (1431).

With my Chef’s career, I was lucky to travel to Montreal and Toronto in Canada, in Bahia, Brazil, in Kourou, French Guiana and Sydney in 1982. I came to Sydney for 5 years to be the Executive Chef of the Regent Hotel, Sydney (now the Four Seasons).

I then went to Monaco, then Singapore and in 1992 I came back to Sydney to open the ANA Hotel Sydney (now the Shangri-La Hotel), I worked as the Executive Chef until 2004. Following this, I commenced a new career as a teacher at TAFE in Ultimo, until my retirement in 2019.

My love of music led me to Fine Music Sydney, where I commenced as a volunteer in programming and in the Library. The research for programming is what makes programming so rewarding.

This new career at Fine Music Sydney has fulfilled a long-time dream to be involved in a classical music radio station.

I also love cooking and find music and cooking go hand in hand.

Jacky T

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