I hope you’re having a good weekend, lovers! It’s a grey and dreary day today, it’s disappointing that winter is officially here at last… But the good thing about winter? Boots, winter coats, hot chocolate and baking! Now that’s got to perk up any cold rainy day
I actually made macarons today, which turned out surprisingly well despite the humidity in the air, but as I’m waiting for them to set in the fridge before I photograph them, I thought I’d post up the recipe for this gorgeous cake I made last weekend but didn’t have the time to blog about.
I love citrus fruits – oranges are tasty, lemons amazing, limes heavenly. The other members of my family have a low acidity tolerance, and whenever I make lemon curd or anything lemon-ey they’re always screwing their faces up and pursing their lips when they taste it. Aside from perfecting my lemon curd when making my Lemon ‘Ménage à trois’ Cupcakes, I haven’t really bothered making anything else out of citrus fruits.
However last week one of my sister’s colleagues at work brought in a whole bag full of organic lemons from their tree at home, and with them being so sunny in their yellow splendor, I HAD to make something out of them! Mum’s been wanting me to make a cake, so I had a flick through my cookbooks and saw a recipe for Lime & Poppyseed Syrup Cake in my Australian Women’s Weekly Afternoon Tea Collection book, and I decided to adapt it by using lemons insted of lime.
This cake turned out MASSIVE. I decided to pull out the bundt pan out of the cupboard as mum bought it ages ago and we’ve never used it, and it seriously took us a whole week to finish this cake, even with my sister’s boyfriend taking home a massive 1/4 of this doughnut lol. I reckon 3/4 of the recipe would make a nice, standard-sized cake, but I cbb to do the measurements for you… hey, more cake = more love, right?
You will need:
- 1/4C (40g) poppy seeds
- 1/2C (125ml) milk
- 250g butter, softened
- 1 tablespoon finely grated lemon rind
- 1+ 1/4C (275g) caster sugar
- 4 eggs
- 2+ 1/4C (335g) self-raising flour
- 3/4C (110g) plain flour
- 1C (240g) sour cream
Preheat oven to 180 degrees Celcius. Grease your bundt pan well, or grease and line a normal cake pan with baking paper.
The recipe says at this stage to combine the poppy seeds and milk in a small jug and soak for 10 minutes, but I completely forgot about it and skipped it, and it turned out fine.
- Make sure your butter is softened. Place it in a large bowl with the rind and sugar
- Beat it with an electric mixer until light and fluffy
- Add the eggs, one at a time, beating until combined between additions
- Stir in the sifted flours, sour cream and poppy seed mixture (milk & seeds), in two batches.
The mixture was DENSE, due to the sour cream. It gave me a serious arm workout to stir everything in at the end, as I was using this pathetic plastic spatula I got from Hot Dollar ages ago. Really should invest in a more sturdy one.
Anyway, spread your mixture into your pan.
The recipe says to bake your cake for about an hour, but because I thought mine would cook faster due to the massive hole in the middle of it, I checked on it after about 40 minutes and it had cooked through when tested with a skewer. I left it in the turned off oven to keep it warm while I made the syrup.
To make your citrus syrup, you will need:
- 1/2C (125ml) lemon juice
- 1C (250ml) water
- 1C (220g) caster sugar
Stir these ingredients in a small saucepan over heat, without boiling, until the sugar dissolves. Simmer, uncovered, without stirring, for 5 minutes. It won’t thicken to the consistency of, say, honey, but you’re not looking for that.
Turn your cake out.
My beautiful bundt! From looking at it, it was clear that it wasn’t going to all get eaten immediately, so I didn’t follow the recipe in simply pouring the syrup all over the cake, as it would go soggy and yuck. So I cut a slice, then poured the hot syrup over the warm cake. Absolutely delicious.
I was really pleased with how the cake turned out – fluffy, with the poppyseeds providing a delectable crunch, the lemon zest subtle, the syrup adding quite a bit of moisture and a lovely zing. As the days progressed and the cake got a little drier, I found the syrup an even better addition. Definitely a keeper, this recipe!