Monday, December 1, 2008

Poppy Seed Cake With Lemon Syrup

This cake was made in a rush to belatedly celebrate a friend's of mine birthday recently. Its a simple cake make sweeter and moister with the addition of lemon syrup poured onto the cake after baking.Happy belated Birthday Aki. Adapted from CAKES ( Periplus).

13/4 cups self raising flour
1 tsb soda bicabornate
2 tablespoons poppy seed
185g butter
2/3 cup sugar
2 tablespoon apricot jam ( or any other jam)
1 tsp finely grated finely grated lemon rind
1/4 cup lemon juice
1/3 cup milk
2 eggs
Lemon Syrup
1/2 cup caster sugar
1/4 cup lemon juice
1/2 cup water

1. Preheat oven to 180 degrees. Grease 20cm ring tin with butter/oil.
2. Sift flour into large mixing bowl with the soda bicabornate. Add the poppyseed.
3. Beat butter and sugar until light and fluffy. Add the eggs gradually , beating thoroughtly after each addition. Add the jam lemon juice and lemon rind , beat until combined.
4.Fold in the flour alternately with milk. Stir until just combined.
5. Pour mixture into prepared tin. Bake 35-40 minutes or until skewer comes out clean when inserted in center of cake.
6. To Make lemon Syrup - Combine sugar, juice and water in medium pan. Stir over low heat until mixture boils and sugar has dissolved. reduce heat simmer without stirring until mixture has thickened and reduced by 1/3. Remove from heat and let bubbles subsides for 2 minutes. Pour hot syrup over warm cake in pan,leave until syrup is absorbed before turning cake.

Birthday Gal and friends!

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