Rhubarb-Almond Cake – Floating Kitchen

Lemon & Poppy Seed Cake (National Trust Version) Recipe on Food52

This recipe and headnote have been reprinted, with permission, from <a href="https://www.amazon.com/Sweet-Yotam-Ottolenghi/dp/1607749149">Sweet: Desserts from London's Ottolenghi</a href> (Ten Speed Press 2017). <br /> <br />"However ambitious and discerning Helen's palate, this light lemon cake is the one she'd take with her to a desert island if she could only choose one. It's much simpler than many of the other cakes she loves, but it's the one she returns to again and again. There's something safe and reassuring about it, which would comfort as the waves came crashing down around the island. <br /> <br />It's why we've called it, affectionately, our National Trust cake. However unpredictable the weather, however disastrous the outing, however much fun has not really been had on the family-day out, there's something wonderfully reassuring about the predictability of the cake you'll have in the café, along with a cup of tea. It's one of life's great certainties. <br /> <br />Equipment <br />You can make this in a standard 8 1/2 x 4 1/3-inch/900-g loaf pan, as we do here, or, if you have them, nine mini-loaf pans (3 1/2 x 2 1/3 x 1 1/2 inches/9 x 6 x 4 cm) also work well. If you are making the mini loaves, shorten the baking time to 25 minutes. <br /> <br />Storage <br />This will keep for 3 days in an airtight container."