Mungo Murphy's Lemon and Sea Spaghetti Pound Cake

Baking with Seaweed

Baking with Seaweed


2 cups sugar

1/2 cup butter

1 teaspoon lemon extract

zest of two lemons (approximately 2-3 teaspoons)

5 eggs

3 cups all purpose flour sifted

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups minced sea spaghetti (soak in cold water for 30 minutes and drain before mincing)

1 cup evaporated milk

1/4 cup poppy seeds



Heat oven to 180º Celsius. Grease a large bread loaf tin, or two smaller bread loaf tins. Beat sugar, butter, lemon extract, lemon zest and eggs on low speed for 1-2 minutes, then beat on high speed for 5 minutes, scraping bowl occasionally.  Beat in sifted flour, baking powder and salt, alternating with milk on low speed. Finally, mix in the minced sea spaghetti and poppy seeds. Pour into loaf tin/tins and bake in the oven until a tooth pick inserted into the centre of the cake comes out clear. (Approximately 50 -60 minutes).