Celebrate: Strawberry Gum, Lemon & Poppy Seed Sheet Cake

Whether you’re enjoying a moment of calm with a cup of tea or celebrating life’s special moments with the people you love, a simple cake showcasing native ingredients is sure to delight. We’ve partnered with our good friends at Lighthouse Baking to bring you a selection of delicious cakes celebrating native ingredients that are perfect for the festive season and beyond! Today we’re showcasing our splendid Strawberry Gum, Lemon & Poppy Seed Sheet Cake – it’s super easy to whip up, and is sure to be a huge hit at your next shindig. Don’t forget to save us a slice!

Cake

250g unsalted butter, softened

grated zest of 2 lemons

3/4 cup caster sugar

3 eggs

2 cups Lighthouse Premium All Purpose
Plain Flour, sifted

1 1/2 teaspoons baking powder

15g strawberry gum powder

pinch of salt

50g poppy seeds

400ml milk

Icing

(Best prepared the day before)

500g of Greek natural yoghurt

1/2 tsp salt

125g softened butter

1 cup icing sugar, sifted

1 tablespoon raw honey

Method

Preheat oven to 180C or 160C fan forced. Grease and line a sheet pan or lamington tray.

Place the butter, grated lemon zest and sugar into a bowl and use an electric mixer to beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder along with the salt and strawberry gum powder to the creamed butter and sugar mixture. While mixing on low, add the poppy seeds and milk. Continue to mix until just combined.

Spoon the mixture into your pre-prepared sheet pan and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool in the tin before inverting onto a wire rack.

Start the yoghurt icing the day before, making sure to use a thick Greek yoghurt for a firm frosting. Sit the strainer or colander over a deep bowl and line the colander with muslin. Spoon the yoghurt into the strainer, bring the muslin together into a bundle and secure the yoghurt. Place the bowl into the fridge overnight for 12 to 24 hours or until the liquid has drained from the yoghurt. The next day, remove the strained yoghurt and add to a bowl, discarding the liquid. Add the sifted icing sugar and butter and whip at high speed until smooth. Add honey and whip one last time.

Decorate the cake with the honey yoghurt icing and garnish with strawberries and a sprinkle of poppy seeds.

Recipe: Naomi Zavackas, Styling: Lyndel Miller, Photography: Mindi Cooke. Created in collaboration with Lighthouse Baking.