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Almond cake with lemon & poppy seeds
- 120 g butter, softened, plus a little extra for greasing
- 120 g caster sugar
- 1 tablespoon caster sugar
- 4 large free-range eggs, separated
- zest and juice of 2 lemons
- 60 g self-raising flour, sifted
- 120 g ground almonds
- 2 tablespoons milk
- 75 g poppy seeds
- 50 g icing sugar
- 1 teaspoon mixed spice
- crme frache, to serve
Directions:View on Jamie Oliver
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