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Earl Grey, poppy seed and lemon marble cake recipe

Earl Grey, poppy seed and lemon marble cake recipe

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Created by the Tesco Kitchen

Bake this beautiful swirly Earl Grey, poppy seed and lemon cake for an afternoon tea treat. It looks impressive but is actually rather easy to rustle up. See method

  • Serves Serves 12-14
  • Takes 1 hr 40 mins
  • 621 calories / serving
  • Vegetarian

Ingredients

  • 120ml whole milk
  • 6 Tesco Finest Earl Grey tea bags
  • 250g golden caster sugar
  • 3 Tesco Organic lemons, zested and juiced
  • 250g Tesco Organic unsalted butter, softened
  • 1 tsp sea salt
  • 45g Tesco Finest Italian extra virgin olive oil
  • 1 tsp Tesco Finest Madagascan vanilla extract
  • 4 medium eggs, room temperature
  • 250g plain flour
  • 2 tsp Stockwell & Co. baking powder
  • 90g poppy seeds, plus extra to serve

For the soft cheese frosting

  • 125g Tesco Organic unsalted butter
  • 125g icing sugar
  • 250g soft cheese
  • 1 tsp Tesco Finest Madagascan vanilla extract
  • 4 tbsp Tesco Finest zesty lemon curd

Each serving contains

  • Energy

    2585kj
    621kcal     31%

  • Fat

    41g 59%

  • Saturates

    22g 112%

  • Sugars

    36g 40%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 52.7g Protein 7.9g Fibre 2.7g

Method

  1. Preheat the oven to gas 4, 180˚C, fan 160˚C. Grease a 900g/2lb loaf tin and line with baking paper.
  2. Start by gently bringing the milk to the boil in a small saucepan. Remove from the heat and add the Earl Grey tea bags. Leave to infuse for at least 15 mins. Give the bags a good squeeze before removing and discard them.
  3. Add the sugar and lemon zest to a large bowl and rub together. This will help release the oils of the lemon and infuse the sugar. Add the softened butter, sea salt, oil, lemon juice and vanilla, and using a hand mixer, cream everything together until pale and fluffy. Add the eggs, one at a time, mixing well after each addition, until well combined.
  4. Mix in the flour and baking powder until smooth before gradually adding in the Earl Grey-infused milk. Mix until glossy and lump free.
  5. Blitz the poppy seeds in a blender until crumbly.
  6. Transfer half of the cake mixture into a large mixing bowl and stir in the poppy seeds.
  7. Using a large spoon or ice cream scoop, transfer the batters into the loaf tin, alternating spoonfuls to create that marble effect.
  8. Using a chopstick or skewer, swirl the batters around to create gorgeous swirls, making sure you push all the way down to the bottom of the tin. Bake in the oven for 1hr 10 minutes or until well risen, golden and cooked through. To test, insert a skewer. If it comes out clean it’s ready.
  9. Allow to cool for 15 minutes before removing from the tin. Transfer to a wire rack to cool completely.
  10. For the soft cheese frosting, beat the butter for a couple of minutes before adding the icing sugar. Beat again until light and fluffy.
  11. Remove any excess water from the soft cheese tub before adding to the butter along with the vanilla extract. Whisk again until lump free and smooth.
  12. Spread the cream cheese frosting on top of the loaf cake and swirl in the lemon curd. Sprinkle over extra poppy seeds before slicing.

See more recipes from the Tesco Kitchen

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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