Tuesday, July 08, 2014

Lime and poppy seed loaf / cake...

Poppy seeds are used in Poland very often. Mainly in bakeries to decorate, sprinkling on the top - fresh rolls, danish pastries or as a main ingredients - for example in very popular "makowiec" (poppy seed cake, with a filling of paste like mixed poppy seeds, dates and honey). I like poppy seeds a lot! That little crunch and very distinctive taste also... poppies are one of my favourite flowers in my garden :)
The below recipe comes from The Hummingbird Bakery cook book. It's the very first one in which I haven't reduced the amount of sugar, as when looking at the recipe I though it's just about right - and it was! Although I've changed something, the main ingredients... The original recipe calls for lemons, and I so don't like lemons in my cakes and in the kitchen in general (the only exception up to date being lemon curd cupcakes). Whenever I have something lemony I feel like eating washing up liquid :( but... I like limes! They're completely different. Their taste is fresher and lighter for me :) So I made a swap - and what a result! I also didn't make the syrup (lemon juice + sugar) to pour over the hot cake. I made a glaze out of icing sugar, which is one of the most popular ways of finishing danish pastries and cakes in Poland.
The cake was light, soft, moist with a zingy lime taste and crunchy poppy seeds in the middle. Perfect fresh taste for summer and I think it's one of my favourite cakes ever! And... even my 4 years old Baby J ate it! And she really doesn't have a "sweet tooth", but she ate two thick slices of this one :D You never have to convince Baby E - as she's more than happy to eat any kind of cake, cupcakes, chocolate, cookies etc.! Took it after mummy ;)




How to make it...
Ingredients:
- 190 g unsalted softened butter
- 190 g plain flour
- 190 g caster sugar
 - 3 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons poppy seeds
- 2 tablespoons lemon zest
- 25 ml whole milk
- 80 g ricotta cheese (you can replace it with yogurt!)
For the glaze: 
- juice of 1/2 lime
- icing sugar





Preheat oven to 170 C and grease and flour your 2lb/900g loaf tin. You pretty much need a hand stand mixer for this recipe, otherwise your arm will die. Cream the butter and sugar together. Add the ricotta cheese (or yogurt). Add the eggs one by one pushing the sides down with a spatula. In a separate bowl measure the flour, baking powder, salt, poppy seeds and lime zest (I didn't measure the amount of zest, just added zest of 2 whole limes). You have to add these dry ingredients in thirds, mixing well each time on a low speed. After the second go add in the milk (at this point I've also added 1 tablespoon of lime juice to intensify the taste/aroma a bit more). Once it's all in, mix it on high for a little bit until it's completely mixed in. Pour it all into your loaf tin and level it out. Bake for 50-60 mins, until your skewer comes out clean through the middle and it's nicely browned on top.
To make the glaze - mix lime juice with enough icing sugar to create a thick consistency liquid. It has to be liquid enough for you to be able to pour over the loaf, but not too runny, as it will have problems to set. Pour over our cooled loaf and leave for few minutes to set.
 
Smacznego!



You may also like:





Classic Pineapple upside down cake










Lemon curd and strawberry cupcakes

2 comments:

  1. Replies
    1. I was surprised how delicious it was! Moist, zingy, fresh lime taste and those crunchy poppy seeds! :) Making it again this weekend!
      Pozdrawiam, Anula.

      Delete

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.