Think about a secret club. Not one where you plot misdeeds, of course, but an itinerant gathering of amateur bakers that periodically meets in a different teahouse to share their creative cakes. Far from any competitiveness, the intention was to choose every time a different witty theme to inspire the participants and their baking. This was the idea that almost 10 years ago prompted Lynn Hill to organize the first gathering in Leeds and to create the Clandestine Cake Club. Since then, more than 150 secrets clubs have been created in the UK and abroad.
This cake recipe is adapted from the namesake book and is one of the classics you can find in almost every coffee shop. The addition of the ginger, however, heightens its flavour giving a fresh spicy note, while the poppy seeds confer a slightly nutty flavour and the unmistakable speckled appearance. Though it’s a typical spring recipe, you can enjoy it all year round with your cup of tea.
Lemon, ginger and poppy seeds bundt cake
Ingredients
- FOR THE SPONGE:
- 150 gr unsalted butter at room temperature
- 300 gr caster sugar
- 4 medium eggs
- 280 gr cake flour
- 1/2 tsp bicarbonate of soda
- 1 tsp powder ginger
- 1 tsp of fresh ginger grated
- a pinch of salt
- 15-20 gr poppy seeds
- 170 ml natural yoghurt
- 1 big lemon, juice and zest
- FOR THE GLAZE:
- 150 gr powder sugar
- 2-3 tbsp of lemon juice or to taste
Directions
- Step 1 Preheat the oven 180ºC (160ºfan) coat a ring pan with butter and flour
- Step 2 With an electric mixer cream the butter and sugar until fluffy and pale
- Step 3 Add the eggs one at a time. Incorporate well each egg before adding another one
- Step 4 In a medium bowl sieve the flour and bicarbonate of soda, add the salt, powder ginger and poppy seeds. Mix well to blend all the ingredients
- Step 5 In a jug mix the yoghurt, grated ginger, lemon juice and lemon zest
- Step 6 Add one third of the dry ingredients to the butter and eggs batter, then half of the liquids. Mix just until combined. Continue adding another third of the dry ingredients, then the other half of the liquids and finally the remaining dry ingredients
- Step 7 Pour the batter in the cake tin and bake for about 50 min or until a toothpick comes out clean
- Step 8 Unmold on a wire rack and allow to cool completely
- Step 9 For the glaze, add the lemon juice to the powder sugar a little at a time, mixing thouroughly until you get the desired consistency and tartness
*Tips and notes*
- This recipe has been adapted from here
- The batter might curdle a bit after the addition of the eggs: don’t panic, that’s absolutely normal and the batter will come together as soon as you incorporate the flour
