Eloise Emmett December Competition

Eloise Emmett December Competition

Every photo posted of an Eloise Emmett recipe in December gives you a chance to win an indulgence weekend at Little Norfolk Bay Events and Chalets – See the full competition details here.

Wallaby Fillet with Thyme Roasted Beetroot, Feta & Cherry Chutney – recipe from the Tasmanian Pantry Cookbook

 

Potato Salad, my recipe from the Tasmanian Pantry cookbook

 

Smoked Quail Caesar Salad

 

Quail with a walnut, apple and blue cheese salad and honey mustard dressing

 

Pork belly slow cooked in apple, fennel and white wine

 

Oysters topped with tomato,tabasco and vodka salsa

 

Beer Battered Fish

 

Homemade Fresh Pasta

 

Scallops in a white wine, caper, prosciutto, cream sauce with homemade fettuccini.

 

Chilli Lemon & Garlic Scallops Fettuccini

 

Lemon, Carrot & Polenta Cake with Lemon Syrup

 

Apple Crumble

 

Preserved Lemons

Lemon & Poppy Seed Cake

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.