Baking

Lemon & Poppy Seed Cake

lemon poppy seed cake

This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).

First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))

poppy cake

Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.

lemon poppy seed cake making step 1

Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.

Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂

lemon poppy seed cake in tin 2

While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).

When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.

lemon poppy seed cake in tin

It’s the best served warm with a cuppa – enjoy!

lemon poppy seed cake

Lemon & Poppy Seed Cake
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • CAKE
  • 100 grams poppy seeds
  • 120 grams milk
  • Zest from 1 Lemon
  • 200 grams sugar raw
  • 140 grams vegetable oil, or rice bran oil
  • 300 grams plain four
  • dash ground cinammon
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • GLAZE
  • ⅓ vanilla bean, or 1 tsp vanilla extract/paste
  • zest from 1 Lemon
  • 40 grams butter cubes
  • 50 grams honey
  • 15 grams lemon juice
Instructions
  1. Soak poppy seeds in milk for 1 hr.
  2. Preheat oven to 175 degrees.
  3. Put sugar & lemon zest into the TM bowl & process for 20 secs on speed 10.
  4. Add rest of the cake ingredients to TM bowl & mix for 4 secs speed 4, scrape down sides of bowl & mix 4 secs on speed 4.
  5. Pour into lined cake tin & bake for approx. 45 mins or until cooked through.
  6. While the cake is cooking make the glaze by placing vanilla bean & lemon zest into the TM bowl & process for 20 secs on speed 10.
  7. Add remaining ingredients for the glaze and cook 2 mins 50 degrees speed 2.
  8. Process for 10 secs on speed 10.
  9. While cake is still warm stick a skewer into it quite a few times all over the cake & pour over Vanilla, Lemon Glaze.

Quince Cook Up

Quinces B

Do you love quinces? I most certainly do, what’s not to love? The gorgeous deep ruby pink colour they turn into when cooked is just amazing – I always make quince paste, I absolutely love it with cheese. Last year I had to test a quince paste recipe & made it about 10 times I’m sure! I gave it away to friends mostly but did discover a batch only about a month ago that I had forgotten about in the fridge. For me I can’t bring myself to buy quinces, my neighbour has a tree & they are happy for me to use them. Last year one of  my customers gave me a massive bucket of them off her tree & another friend of a friend invited me to help myself to their tree. My Mum’s neighbour also has a huge tree & she is happy to share her produce with us too. So now I have my quince suppliers sorted I have to create & sample awesome quince recipes.

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The year before last I created quince curd with my friend Erica & quince relish that are amazing recipes even if I do say so myself. The relish served with homemade sausage rolls just lifts the whole dish to something really special. My friend Charlie recommends her quince jelly recipe.

 

Roasted quinces

 

Steamed quinces for a cake

 

So this year I had decided to boycott making quince paste & wanted to try some different quince recipes. I roasted some & ate them just like that with no sugar or anything YUM! I also tried an amazing recipe from the MasterChef at home cookbook for a quince crumble cake with ginger chilli syrup & basil cream. I would definitely make it again but may need to share it with someone – I was the only one in our household that ate it!

Thermomix poached quinces with ginger chilli & vanilla for the crumble cake.

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I made an amazing vanilla bean panna cotta with a quince syrup have a look on my instagram for the video of the wobble. – when I was trying to make the syrup I accidentally made a paste that I am going make into a Maggie Beer style swirled quince ice cream 😀

I also made Michelle Crawford’s Quince & Walnut cake.

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When I went to Ellies for the 2nd part of her cookbook photo shoot I stopped into sea soul studio to borrow some of her amazing ceramics & she also had some quinces to give away from her amazing garden. So that night at Ellies after all the seafood cooking was complete we made Ellie’s quince paste recipe so we could give Sarah some when I returned her ceramics. I can’t believe I hadn’t tried Ellie’s quince paste recipe before now you don’t need to peel or core the quinces – I wanted to use Fiona Hoskins recipe with a bit less sugar too. Ellie even said that making quince paste in the thermomix was one of the things that made her want to buy a Thermomix.

Some points to remember when making quince paste the timing will be very different depending on your quinces. They will have different pectin levels, I added lemons for this reason & the fact that they taste so good. You have to go by site waiting until the deep ruby colour is achieved.

So in the morning we still had more quinces so I decided to make another batch & we had run out of sugar so we decided to use honey from our “styling honeycomb” instead. It didn’t end up setting as well but it was very tasty.

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Of course when I got home I just had to make another batch of quince paste for myself & we actually used it for our studio photo shoot at TAFE. I also made herbed lavosh from the Devil of a Cookbook. We served the quince paste with King Island blue cheese covered in ash OMG it was such a good combo a new favourite for me. Also perfect with Bangor sparkling wine.

 

Dec Xmas Cooking & Celebrations

Xmas toy

There is nothing like a bit of Christmas cooking to get you into the Christmas spirit and after out Inspire Christmas class I had to start thinking about my own Christmas cooking.

I always like to host an Xmas open morning tea for friends to drop in to – I had to make the Devil of a Cookbook 30 Sec Fruit Cake & one for a friend (It is a tradition I give him this Xmas cake every year now) Anyway for some unknown reason I managed to mess up the recipe that only has 3 ingredients!! I realised I had added too much flour & decided to add in some brandy & I always add some almonds in place of some of the fruit. Anyway I had so many compliments from guests asking for the recipe I had to admit it was a kind of made up/ mish mashed recipe 🙂

XMAS CAKE

cake

cake 2

Must have awesome plates for any celebration :-)

Must have awesome plates for any celebration 🙂

 

XMAS tree

Xmas biscuits

I had to make my friend Kel’s Speculaas Dutch spice biscuits – there is a recipe in the Devil of  Cookbook too but here is Kel’s recipe if you would like to try them.

I also did some Christmas cooking with my friend Nat, we made a flat pack gingerbread house for Nat to take interstate to assemble with her family close to Christmas. We made the most delicious terrine from the festive flavour cookbook & Christmas puddings – (they make ALOT!!)

Terrine

Xmas puddings 2

 

Prep Prop Style Shoot Workshop August 2015

I have been so excited about this workshop & got to pick up our stylist & photographer for the weekend JJ of 84th & 3rd from the airport on Friday night & drove her down to Mussel Boys on the Tasman peninsula where chef Eloise Emmett was preparing food for a wonderful weekend of food styling & photography.

Day 1: We started with styling morning tea 🙂 Apple crumble cake -recipe from Ellie’s the real food for kids cookbook.

Morning Tea PS

I made some dips in the Thermomix too 🙂

 

Lunch anyone?YUM!! You will never be hungry on a food styling workshop 😉

Lunch 2

My most favourite salad ever Ellie’s Octopus Salad!!

 

I was so happy I was able to use the Thermomix for the creme’ patisserie & ganache for the sponge cake. Ellie even used it to make the sponge cake.

 

My happy accident arty cake shot 🙂

 

The amount of drooling happening while all the cameras were shooting the cake being assembled was intense & amazing!!

 

Oh & then we had to eat it of course!! I think I am in foodie heaven!!

(I will be adding in more photos of our G&T’s & our delicious dinner later on)

Good Morning

Breakfast shoot 🙂

 

Yes I got to use the Thermomix again for JJ’s green smoothie recipe – find it on her blog – link below.

 

We had an excursion to a local oyster farm, we had a shucking lesson & tasting with some more amazing sparkling wine from Bream Creek Vineyard.

I was so happy with this shot I actually printed out for my exhibition for TAFE & titled it “Taste of the Sea”

 

JJ tasting the best oyster of her life 🙂 You can buy her ceramic versions of the oysters to use as a salt dish on The Decadent Pantry.

 

We finished off our amazing weekend with a picnic – as soon as we set it up outside it started to rain & we had to bring it indoors to shoot it. (I will upload pictures of this soon)

I had the best time on this weekend, I learnt so much about styling & shooting made some new friends & not to mention the endless feast of the most amazing food & beverages. Very happy memories made indeed & I want to Thank Ellie & JJ so much for organising & running the event.

See JJ’s blog post here & Ellie’s post here which includes the video of the “The Shuck Off” oyster shucking race 🙂