List of Ingredients
- 4 1/2 OZ. of unsalted butter at room temperature
- 4 OZ. of honey
- 4 oz of poppy seeds
- 3 OZ. of candied orange and citron peels
- 1 1/2 OZ. of caster sugar
- 1 1/2 OZ. of whole wheat flour
- 1 1/2 OZ. of flour
- 1 1/2 OZ. of raisins
- 1 OZ. of almond flour
- 5 of large eggs
- 1/2 TBSP. of finely grated fresh lemon zest
- orange marmalade
- baking powder
- rum
- salt
- 2 TBSP. of fresh lemon juice
Method
Preheat the oven to 340°F.
Cut the candied fruit into 1/8" cubes. Soak the raisins and candied fruit cubes in 3 Tbsp. rum for 15 minutes. Drain and put aside.
Separate the egg yolks from the whites and place aside. In a blender or food processor, blend 3 1/2 oz. poppy seeds.
In large bowl mix the poppy seeds, the flours and a pinch of baking powder. Beat together the butter and the sugar with an electric mixer at medium speed until smooth; then add 1 yolk at a time until combined. Reduce speed to low and add the honey, then the flour-poppy seed mixture and mix until just combined. Finally, mix in the lemon zest, lemon juice, and the raisins and candied fruit.
In a bowl, whisk the egg whites with a pinch of salt and gently incorporate them into the cake batter.
Line a a rectangular loaf pan (9"x5", 3" deep) with parchment paper and transfer the batter to it. Bake for 45-50 minutes or until a wooden toothpick inserted in center of cake comes out clean. Let the cake cool, then invert it onto a rack or plate. Brush the surface with 1 Tbsp. orange marmalade and sprinkle with 2 Tbsp. poppy seeds, making sure that they adhere well to the marmalade. Decorate as desired with orange and citron peel.