Licorice, Lemon and Poppyseed Cake

The cake I’m going suggest you bake will look different to the one above. It’s still the exact same ingredients but I’ll get you to chop the liquorice up into tiny pieces and incorporate them into the batter. When you bake the liquorice, like I have done above, it goes too hard and crunchy(I know this now). The final result looks super cool but that’s about it.

Your cake will look like this…

Licorice lemon and Poppyseed Cake

Anyhow, the cake is going to be great, it’s super easy and I hope you like it as much as I do. I’ve had liquorice and lemons on my mind for months, it’s great to be eating a cake I am happy with.

This is a small cake, so all you’ll need is a smallish bowl and some egg beaters.

I used the skinniest liquorice ropes from a Black Knights liquorice box. I cut them really tiny, about 2 or 3mm thick. Like so.

licorice lemon and poppyseed cake

It won’t matter if the lemons use use are bigger or smaller than mine, the ratio of lemon juice to milk isn’t going to make a huge difference to the texture of the cake.

Liquorice, Lemon and Poppyseed Cake
 
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Ingredients
Lemon Cake Batter
  • 120g butter, softened
  • ⅔ cup caster sugar
  • zest of 2 lemons
  • 1 tsp vanilla essence
  • 2 eggs
  • Juice of 2 lemons, plus milk(2/3 cup total)
  • 1½ cups self-raising flour
  • 1 Tbsp poppyseeds
  • ½ cup chopped liquorice
Cream Cheese Icing
  • 100g butter, softened....NOT melted
  • 100g cream cheese
  • zest of 1 lemon
  • 1¾ cup icing sugar
Instructions
  1. Line a small tin(2ocm in diameter) with baking paper. Chop up the liquorice and set aside.
  2. Beat the butter, sugar, zest and vanilla essence for 2 minutes until light in colour.
  3. Beat in 2 eggs, until incorporated.
  4. Squeeze the juice of the 2 lemons into a measuring jug, top the juice up with milk until you reach the ⅔ cup measure. The milk will curdle, this is fine.
  5. Pour the milk/lemon mixture into the bowl and chuck in the self-raising flour.
  6. Now, beat the ingredients until it's all smooth and creamy looking. This won't take long at all.
  7. Fold in the poppyseeds and liquorice.
  8. Pour batter into prepared tin and bake for about 35-40 minutes. I bake all my cakes at 170C.
Cream Cheese Icing
  1. Beat all the ingredients together until smooth and creamy. Pipe or spread the icing onto the cake and sprinkle with poppyseeds.