Apart from a scrumptious scone – eggy on top – which is a perfect bite to have in autumn (a rather perfect bite to have pretty much all seasons!) my early-autumn cake to make is definitely the Lemon Dotted Cake with almonds and all those tiny dots made of poppy seeds.
This cake is a very old-fashioned one even though it might look quite modern somehow. We often find this dough in muffins at some cafés, but the original shape is a big flat and soft cake. Of course I won't post the recipe cause it's easy to find it around the web, but let me put down some guidelines.
The dough is simple to prepare and it sticks to a basic cake recipe (butter, sugar and eggs plus yeast and flour) but then you add quite a lot of almond flour (ground almonds), poppy seeds and a couple of lemons (zest and juice).
Here comes the fun part: the syrup. The syrup is prepared using sugar and lemon juice and then is poured on the cake – that has been pierced all over with a stick – till the cake has absorbed all the syrup.
Final touch: icing on the cake. The icing is a syrup at its previous stage cause the sugar doesn't have to dissolve. You can even add some zest to the glaze as it adds a scented twist. Remember to let it cool off a bit before pouring it on the cake top, otherwise it will be too runny.
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