Poppy seed cake with lemon icing (Cake de semillas de amapolas con glace de limon)

I do not know you but really I love a cup of tea or coffe with a piece of cake but ... homemade. .
I am impressed in the supermarkets as people buy cakes or others for Tea but really never is the same.

Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you

Adapted from :

Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)

Ingredients

For the cake batter

190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200 grams all purpose flour
1 teaspoon baking powder
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange

100 ml base sugar syrup (find below)

For the lemon icing

250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup
juice of 1 lemon
poppy seeds for sprinkling

Base sugar syrup

This 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.

Method

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.

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