Page 38 - Fresh Magazine
P. 38
Get inspired by the spices in your larder
and bake these comforting autumnal
treats from Clare Anne O’Keefe.
Poppy seed
and lemon tray bake
MAKES 12 BARS
4 eggs, separated 400ml milk, at room
150g caster sugar temperature
125g butter, melted 2 lemons, zest and juice
125g plain our lightly whipped cream,
30g poppy seeds to serve
pinch of salt
Preheat the oven to 150°C/gas mark 2. Grease a 22cm x
30cm cake tray and line with non-stick baking paper.
Beat the egg yolks with the sugar until the mixture
whitens, then add the melted butter and our. Set aside 2
tablespoons of the poppy seeds, then add the rest along
with the pinch of salt. Beat for a few minutes, then slowly
pour in the milk and lemon juice, whisking constantly.
Beat the egg whites in a separate clean, dry bowl until sti ,
then fold them into the batter.
Pour the batter into the prepared tray, smooth the surface
with the blade of a knife and bake in the oven for 40
minutes. Allow to cool, then put in the fridge to set for at
least 2 hours.
Sprinkle over the lemon zest and reserved poppy seeds, cut
into 12 bars and serve chilled with lightly whipped cream.
36 | FRESH AUTUMN 2017
036 Fresh_Autumn 2017_Spiced cakes_V16_KJRGB.indd 36 16/08/2017 00:48
