Difficulty: Little effort
Prep time: 40 min +
2 hr 20 min chilling
Baking time: 25 min
Lemon and Poppy Seed Cake
460 g sugar
480 g all-purpose flour
15 ml baking powder
310 g butter, melted
80 ml olive oil
Zest of 5 lemons and juice of 1
60 ml poppy seeds
300 g speculaas biscuits, crushed
30 ml granulated sugar
Zest of 3 lemons
1 cm piece fresh ginger, grated
125 g butter, melted
250 ml fresh cream
500 g cream cheese
250 ml condensed milk
250 ml lemon juice
30 ml vanilla
100 g icing sugar
7 sheets gelatine, soaked in cold water and drained
For the poppy seed cake, preheat the oven to 180 °C. Spray a baking tray with non-stick spray.
In a stand mixer, combine the eggs and sugar and mix until light and fluffy. Sift the flour and baking powder together and fold it into the egg mixture. Mix until well combined.
Combine the melted butter, olive oil, lemon zest and juice and allow to stand for a few minutes before adding it to the flour mixture. Mix until smooth and then add the poppy seeds.
Pour the batter into the prepared tray and bake for 25 minutes, or until the batter is cooked and golden brown. Once cooled, carefully remove from the tray.
Depending on the height of your sponge, trim the top with a large bread knife or use a string to cut it into a perfect flat shape. Set aside.
For the cheesecake, line a medium-sized loaf tin with wax paper and spray with non-stick spray.
Mix the biscuits, sugar, lemon zest, grated ginger and melted butter together in a large mixing bowl. Press a thin layer onto the base of the loaf tin until evenly spread and place in the fridge. Reserve the rest of the mixture at room temperature.
In a stand mixer fitted with the whisk attachment, whisk the cream until thick. Add the cream cheese and whisk on a medium speed until there are no lumps – maximum 2 minutes. Combine the condensed milk, lemon juice, vanilla and icing sugar, add to the cream cheese mixture and whisk lightly.
In a small saucepan, warm the gelatine with some of the leftover water and melt down until smooth – do not boil. Add the gelatine mixture to the cream cheese and cream and whisk for another 2–3 minutes. Be careful not to over mix or it will separate.
Pour a little of the cream cheese filling into the loaf tin on top of the crumble and return to the fridge to set for 20 minutes. Make sure the cheese filling is semi-hard before proceeding with the stacking: add a layer of the sponge, some more cream cheese filling and lastly a layer of biscuit crumbs. Return to the fridge for 2 hours to set.
To serve, roast a few lemons on a griddle pan until they are caramelised and serve with dollops of Caramel and toasted coconut.