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.

The Taste of Tasmania Cooking Demos

28th Dec 3pm at the Taste Theatre – Taste of Tasmania.

We are making soda water scones, rhubarb & raspberry jam, butter, whipped cream & lemon curd/butter.

Soda Water Scones

Soda Water Scones
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10 -16
 
Ingredients
  • 600 g self raising flour
  • 110 g caster sugar
  • 250 g cream
  • 250 g soda water
  • 40 g milk, to brush on top of scones
Instructions
  1. Place all ingredients into TM bowl except milk.
  2. Knead for 30 secs on interval setting, or until dough comes together.
  3. Place mixture onto lightly floured surface and press out until 2cm thick. Cut into rounds using a scone cutter & place onto a tray lined with baking paper.
  4. Brush tops of scones with milk.
  5. Bake in 220 degree oven for 10 minutes & check scones then cook for another 5 mins or until golden brown and cooked through.
  6. Best served warm with homemade butter, jam & whipped cream. Or serve with lemon butter & cream.