Hey Guys!
For a recent dinner party I was asked to make a cake of my choice, after 'umm'-ing and 'ahh'-ing for a few days I finally decided on a lemon and poppy seed cake from my hummingbird bakery cookbook.
Equipment
24cm Ring mould -greased & dusted.
Various bowls to mix and weigh in
saucepan
handheld electric whisk and/or freestanding electric whisk
Ingredients
85g unsalted butter
245g caster sugar
grated zest of 1 1/2 lemons
15g poppy seeds (plus extra to decorate)
165ml whole milk
235g plain flour
2 teaspoons baking powder
1/2 a teaspoon of salt
3 egg whites
Lemon Syrup
juice and zest of 1 lemon
50g caster sugar
Lemon Glaze
Juice of 1 lemon
250g icing sugar
Firstly preheat your oven to 170c, gas mark 3.
In a separate bowl beat the egg whites until they form stiff peaks.
Whilst the cake is cooking make the lemon syrup by mixing the sugar, lemon zest and juice in a saucepan and gently boiling it until it has reduced by half and a thin syrup has formed.
When the cake is cooked remove from the oven and spoon over the lemon syrup whilst it is still in the tin and still warm. This makes the cake wonderfully moist and forms a sugar crust on the bottom. Leave to cool in tin for 10 minutes.
Turn out onto a wire rack.
Make the icing whilst the cake is cooling by mixing the icing sugar and lemon juice together until smooth and glossy.
Once the cake has cooled, spoon over the glaze and let it run down the sides of the cake. Sprinkle with a few poppy seeds.
Enjoy! :)
Firstly preheat your oven to 170c, gas mark 3.
Cream together the butter, caster sugar, poppy seeds and lemon zest in a large bowl.
Slowly add the milk in stages and beat well (don’t worry if it looks slightly split at this stage).
In a separate bowl sieve the flour, baking powder and salt.
Add this to the butter mixture in 3 stages, beating well after each addition.In a separate bowl beat the egg whites until they form stiff peaks.
Fold this gently into the cake mixture. Don’t beat or you will lose all of the air that makes the cake light.
Pour into mould and bake for 30 - 35 mins until golden and the sponge bounces back when gently pressed and when you stick a knife/skewer into the sponge it comes out clean.
Pour into mould and bake for 30 - 35 mins until golden and the sponge bounces back when gently pressed and when you stick a knife/skewer into the sponge it comes out clean.
Whilst the cake is cooking make the lemon syrup by mixing the sugar, lemon zest and juice in a saucepan and gently boiling it until it has reduced by half and a thin syrup has formed.
When the cake is cooked remove from the oven and spoon over the lemon syrup whilst it is still in the tin and still warm. This makes the cake wonderfully moist and forms a sugar crust on the bottom. Leave to cool in tin for 10 minutes.
Turn out onto a wire rack.
Make the icing whilst the cake is cooling by mixing the icing sugar and lemon juice together until smooth and glossy.
Once the cake has cooled, spoon over the glaze and let it run down the sides of the cake. Sprinkle with a few poppy seeds.
Enjoy! :)
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