Wednesday, June 23, 2010

Lemon and Poppy Seed Drizzle Cake

This week has been moving pretty slow, The Boss is growing teeth, and we all know about it! He has got two jagged beasts creeping through his bottom gum, and at times I think he might be growing two shards of glass...ooww! Apparently if he does any biting I tell him a stern no, but I find this a very curious theory....does a 5 month old really understand, I suspect not.

Gone are the days of my body being a temple (well perhaps a slightly run down temple), instead I have accepted the harsh reality of being a vessel. So to nurse my wounded soul, I have had to bake something deliciously sweet and a little bit sour....

This cake would make for a perfect Friday shout, if your work mates have been behaving themselves, or perhaps invite some friends over to enjoy with a cup of tea, or better yet deliver it to an elderly relative, I think all old people love a good drizzle cake. It is so moist and sticky and delightfully peppered with poppy seeds. Sadly for my waistline I like drizzle cake that is both drizzled and iced. Originally this recipe was an orange and poppy seed cake with glazed slices of orange on it, care of Donna Hay I think. With a few tweaks here and there the cake goes a little bit like this...

125g BUTTER, softened
2 EGGS, room temp
1 tbspn finely grated lemon rind
1 cup SELF-RAISING FLOUR, sifted (or 1 cup plain flour with 1 tspn of baking powder)
1/4 cup MILK


about 2 cups ICING SUGAR
zest and juice of 1 LEMON
a little warm WATER if you need it

You will also need a 5 cup capacity loaf tin.

Preheat oven 160C. Cream butter and sugar with a beater, until pale and fluffy. Add the eggs, one at a time, beating well in between. Add the poppy seeds, lemon rind, milk and flour and beat until just combined. Spoon into a lightly greased loaf tin, lined with baking paper, and into the oven for 50 minutes, it should be golden and a skewer should come out clean. This actually took 50 minutes in my oven, which is very rare. How easy is that, it literally took about 10 minutes, most of which was getting things out of the pantry!

While the cake is cooking, throw the drizzle ingredients into a pot and heat at a medium heat until the sugar is dissolved, set aside and allow to cool a little.

When ready, take the loaf out of the oven, allow to cool for about 5 minutes take out of the tin and put on a serving plate or board. Stab the loaf a few times with a skewer and drizzle over the drizzle. Don't be alarmed if you end up with a pool of drizzle at the bottom of the cake, this is to be expected.

Mix together the icing ingredients, and once the cake is cold, ice.

To make it pretty you could sprinkle over a few ribbons of lemon zest.
Why not spread a little love in the office this week, you may start a trend, everyone benefits from a trend that involves baking for morning tea once a week. Let me know if it works!

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