I found wild poppies growing nearby, in a safe and un-polluted local environment and they looked amazing, so I left them alone; Until they’d gone to seed that is! Once they’ve gone to seed and the seed head is ready to disperse its seeds, they’re fair game. So what to do with them? Well I gave mt foraged poppy seeds to my multi-talented wife and as per usual, she did a wonderful thing with them. So here it is:
- 170g butter (make this recipe dairy free by substituting with dairy-free spread)
- 170g caster sugar
- 2 large eggs
- 170g self-raising flour (make this recipe gluten free by substituting gluten free self-raising flour)
- 2 lemons
- Grated zest
- 1 tbsp foraged poppy seeds
- 2 heaped tbsp icing sugar
- Pre-heat the oven to 180 degrees.
- Beat the butter and sugar until light and fluffy.
- Add one egg and a tablespoon of flour and continue beating.
- Add the second egg and a tablespoon of flour and continue beating.
- Fold in the remaining flour, lemon zest, foraged poppy seeds, and the juice of ½ a lemon.
- Line a loaf tin with oiled baking parchment.
- Pour the mixture into the tin and tap on your worktop to settle the contents.
- Bake for 45 minutes, or until a skewer comes out clean.
- Remove from the oven and allow to cool for a few minutes.
- Remove the cake from the tin and onto a rack, remove the paper and allow to cool completely.
- Put the icing sugar into a bowl and stir in a small amount of lemon juice to get the right consistency. You want to get it quite thick, but spreadable.
- Spoon the icing onto the cake and leave to set before serving.