Look for the essential ingredient for exotic flavoured cakes on the shelves of our webshop – Our refreshingly citrusy, poppy seed cubes are especially good with pineapple

It’s an exciting combination! Here is a recipe for poppy seed sponge cake with lemon cream and pineapple gelatine:

Poppy seed sponge cake:

Ingredients:

4 eggs

120 g sugar

130 g flour

50 g ground poppy seeds

1 teaspoon baking powder

grated zest of 1 lemon

10 ml MaxAroma Lemon Aroma

Lemon cream:

500 ml whipped cream

15 ml MaxAroma lemon flavouring

100 g icing sugar

Pineapple jelly:

30 ml MaxAroma Pineapple Aroma

10 drops of MaxColor Yellow Food Colouring

5 pieces of lap gelatine

300 ml water

Preparation:

Preheat the oven to 180°C. Prepare a 20×20 cm cake tin and line with baking paper.

Whisk the eggs and sugar in a large bowl. Mix the flour, ground poppy seeds, baking powder and lemon zest in another bowl. Slowly stir the flour mixture into the egg whites, being careful not to break the foam. Pour the batter into the cake tin and bake for 25-30 minutes, or until the sponge is cooked and golden brown, then remove from the oven and leave to cool.

Lemon cream:

Preparation:

Add the MaxAroma Lemon Flavouring to the whipped cream and beat until semi-stiff, then gradually add the icing sugar and mix until stiff peaks form.

Pineapple gelatine:

Preparation:

Soak the gelatine sheets in cold water for 10 minutes. In a small saucepan, heat the water, add the gelatine sheets, and when they are completely dissolved, add MaxAroma Pineapple Flavouring, then add MaxColor Yellow Food Colouring.

Cake assembly:

Cut the cooled sponge cake in half horizontally. Place the bottom layer back into a 20*20 baking tin and spread the lemon curd on top. Cover with the top sponge cake layer and pour the pineapple gelatine over it. Refrigerate the cake for at least 2-3 hours to allow the flavours to meld and the gelatine to set.

Slice and serve. Enjoy your meal!