p150

Poppy seed &

lemon cake
MAKES 12 DIVERSITY SCORE INGREDIENTS 12 + BOTANICAL BLEND 23 = 35

THE GUT FACTOR POPPY SEEDS ARE A SOURCE OF TOCOPHEROLS

AND LINOLEIC ACID.
SUGGESTED BOTANICAL BLEND NO. 5: GOLDEN
PROBIOTIC RAW HONEY

These ancient seeds have been used by many civilisations, including the
Egyptians, Minoans and Sumerians. Still popular in Eastern bakeries, the
poppy seed is a beautiful addition to many bakes. They are a rich source
of tocopherols, which the body can turn into vitamins E, B1, B3 and B5,
as well as calcium and potassium. They are also a source of linoleic acid,
an essential polyunsaturated fatty acid. Research indicates that poppy
seeds may even help prevent some types of cancer. A high intake of poppy
seeds can put you at risk of testing positive on a drug test for opiates,
so consume with moderation! Remember that sufferers of IBS should
avoid seeds.

Put all the dough ingredients in a large bowl, including the 100g water in
which you soaked the saffron. Mix well to combine.

Grease and line a 24cm (9.-inch) square cake tin with greased baking
parchment. Transfer the dough to the prepared tin, then cover and leave on
the kitchen worksurface overnight, or until doubled in size.

In the morning, preheat your oven to 170°C/340°F/Gas Mark 3.. Mix

together the lemon juice, butter and honey to make a syrup. Bake the cake
for 25 minutes, then reduce the temperature to 150°C/300°F/Gas Mark
2, cover the top of the cake with foil and bake for a further 15–20 minutes
until golden brown and a skewer inserted into the centre comes out clean.

Remove from the oven and use a skewer to poke holes in the top of the
cake. Drizzle immediately with the syrup whilst still in the tin.

After 5 minutes, remove from the tin and transfer the cake to a wire rack to
cool completely. The honey syrup keeps the cake from going stale, so it will
keep in an airtight container for 2–3 days.

STARTER SWEET OR SOUR

FOR THE DOUGH

400g Botanical blend no. 5 (page 56) or
stoneground wholegrain flour, sifted
200g bubbly, lively starter or discard (page 114;
see schedule)
125g coconut sugar
100g sunflower oil
2 eggs, beaten, plus 4 extra yolks, at room
temperature
zest of 2 large lemons
9g salt
12 saffron strands, soaked in 100g water for 6–8
hours before use
30g poppy seeds (do not add if you suffer from IBS)

FOR THE TIN

12g butter
1 heaped tablespoon flour (any Botanical blend
or wholemeal)

FOR THE SYRUP

juice of 2 lemons
30g butter, softened
2 large tablespoons raw, unpasteurized
runny honey

DDT 22–23°C (72–73°F)

SCHEDULE
Day 1 9pm Refresh starter (first build)
Day 2 8am Refresh starter (second build)
8pm Mix dough and return the starter
to the fridge (unless you are
proceeding to a third build)
Prove overnight
Day 3 8am Bake