Lime and poppy seed cake

Lime and poppy seed cake

Total: 1 hr 25 Min. | Active: 20 Min.
Nutritional value / piece: 398 kcal
, Fat: 20 g
, Carbohydrate: 49 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sponge mixture

250 g butter, soft
250 g sugar
2 pinches salt
4 eggs
3 organic limes, grated zest and the juice
250 g white flour
20 g blue poppy seeds
1 tsp baking powder


150 g icing sugar
2 organic limes, grated zest and the juice
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For a cake tin of approx. 28 cm, lined with baking paper

How it's done

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Sponge mixture

Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the lime zest and juice. Combine the flour, poppy seeds and baking powder, mix in. Transfer the sponge mixture to the prepared tin.

To bake

Approx. 1 hr. 5 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Mix the icing sugar and lime juice to create a thick icing, spread on top of the cake, sprinkle with lime zest, leave to dry.

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