It's been a while since i've updated the Cook It section of this blog but with pregnancy comes the opportunity for excessive consumption of sweets so i've got some dessert recipes coming your way. This one is a beauty with it's citrus tang and cream cheese icing. I added a sprinkle of marigolds from the garden to the top of mine for a decorative touch (and because I love them and will use them anywhere I can).
INGREDIENTS
METHOD
Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper.
Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined
Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine.
Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.
Today feels like a good day for baking so make it and enjoy it, my friends.
So pretty!
ReplyDeleteSounds delicious! :)
ReplyDeleteYum! Looks gorgeous. love the marigolds on top. So summery and pretty. Love that cake board too:) xx
ReplyDeleteI was secretly hoping you might share this recipe - I did not even know what it was but just looking at it made my mouth water! Now that my wish has come true, I'm off to the store to stock up on everything I need for this delight.
ReplyDeleteIt's going to be a good day!
Sar xx
That looks and sounds so yummy. Ah, pregnancy--I swear that everything always tasted better when I was! :)
ReplyDeleteDamn my low carb diet. I'd be over there in a flash. x
ReplyDeleteI bet I could make tiny muffins out of this recipe for my daughters birthday partyy! It looks divine!
ReplyDeleteThis cake looks like heaven for the tastebuds! x
ReplyDeleteStill loving the marigolds that keep popping up in this space.
ReplyDeleteso purty. xx
Surely everyday is a day for baking when you get to eat cake! Enjoy lovely lady. xx
ReplyDeletePutting this on the must try list ... cream cheese icing is the best!
ReplyDeleteLooks absolutely gorgeous and I bet taste yum. I fall for cream cheese everytime. xx
ReplyDeleteyes please :)
ReplyDeleteAre marigolds edible? I know violets are... Wish you could share this cake with all of your readers!!! ♥ Guess the recipe will suffice and we can share it in our homes with our families.
ReplyDeleteOh my, that cake is beautiful. I am so glad you stopped by my blog to comment on Isadora's photo so I was able to find your space. I can't wait to explore more as I have time. <3
ReplyDeleteSara
I'm guessing there could be a little Marigold running around with Olive soon? x
ReplyDeletePUT THE KETTLE ON.
ReplyDeleteOh anything with citrus, almond meal and good icing is a winner to me. those marigolds are literally the icing on the cake!
ReplyDeleteOoo I love a cake with cream cheese icing... I've never tried a poppy seed cake though, this looks scrumptious. Thanks for sharing Em xo
ReplyDeleteOh this cake looks so good (and pretty)! Thanks for sharing your recipe, I really need to do more baking!
ReplyDelete