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Author Notes: So far this is the best cake I have ever made!
No, it´s not healthy at all. But oh lord it´s too good to think about it now... —Ausra de Araujo
cup Poppy seeds soaked in hot water and blended or I used my leftover from Poppy milk
cups Self raising flour
teaspoons Sea salt
g Natural yogurt
teaspoon Almond extract
g Soft salted butter
g Salted low fat soft butter
Zest & Juice of 1 Lemon
- Mix the dry ingredients. Beat eggs. Mix in along with yogurt and butter. Stir well.
- Bake in oven for 20 min, " 180º. Let it cool down. Cut off the top. Blend.
- Mix butter, sugar, lemon juice and lemon zest .
- Cover the cake with lemon frosting. Sprinkle with crumbs. Decorate with more lemon zest.