Lemon/Tangelo Poppyseed Cake

by Ooooby Crew


1x24cm round cake tin
220 g sugar
250g butter
250g caster sugar
4 eggs
100g plain yogurt
1 lemon zest and juice
3 tangelos zest and juice
20g poppyseeds
250g self-raising flour
2 tsp cardamom


Preheat oven to 180 degrees. Line a 24cm springform tin with baking paper. Heat lemon/tangelo juice and sugar to make syrup, remove from heat and leave to cool in fridge. Cream butter and sugar until light and fluffy. Add the eggs one at a time. Fold in yogurt, zest and poppyseeds. Stir in the flour and cardamom. Bake 45 mins. Pour the cold syrup over the hot cake.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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