Lemon and poppyseed drizzle loaves

The weekend just gone was a fairly miserable one in our household. Everyone has a cold, its cold outside, and its the end of the holiday...ohh no. Time to make cake and eat it.

I really didn't want to go out to the supermarket to get ingredients so I just used what I had at home to make these. Not a bad creation I have to say :)

You will need:

For the cake:
170g of Flora
170g of Caster Sugar
3 large eggs
170g of Self-raising flour
2 teaspoons of poppy seeds
The zest of 2 lemons

For the drizzle:
120g of icing sugar
The juice of 2 lemons
1 teaspoon of poppy seeds

I've used this recipe of equal fat, sugar and self-raising flour for fairy cakes and realised that flora, not butter, just tastes so much better. Its really true. When you think about it, the idea of eating a margarine cake sounds gross because margarine is quite gross on its own, as oppose to butter which just tastes great wherever. In a cake though, the margarine gives it a much lighter texture and you feel slightly better in that it won't clog up your arteries either. So may we call this a guilt free cake considering its a cake? :P

Take the Flora and caster sugar in one large mixing bowl and cream together until light and fluffy. Crack in the eggs next, stir and then add the flour. Mix until you get a uniform mixture. Zest the lemons over the bowl and add the poppy seeds. Once stirred thoroughly pour into one large loaf mould or a pan of mini loaves like I used. This mixture makes one large loaf and 8 mini loaves.

Bake at 180 degrees C for about 30 mins but keep an eye on it as it will depend on your oven and what kind of cake mould you used.

When they're done and cooling slightly you can make the drizzle. Just combine the icing sugar, lemon juice and poppy seeds. While the cakes are still hot and in the moulds still, poke the cakes with a skewer to dot a few holes on each one. You can then pour over your drizzle and let the cakes to cool  allowing the drizzle to set.


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