Published On: Sun, May 3rd, 2015

Citrus Poppy Seed Loaf Cake

Emma-Louise Cooke

Emma-Louise Cooke

Hello there, I’m Emma & I live in Brisbane, Australia. I’m a regular customer of both Biome & Farm Fresh organics & support local, Australian made & environmentally responsible products. I mostly post simple, every-day dishes with fresh, healthy ingredients. I worry about getting older & libraries & printed books disappearing, and I check on my plants in the middle of the night when there’s a thunderstorm.
Emma-Louise Cooke

What you will need:Mothers day cake 2015
1 1/4 cups plain flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
Small pinch of salt
1/4 cup almond meal
20mls fresh orange juice plus 20mls fresh lemon juice, strained
2 tspns finely grated orange zest plus 2 tspns finely grated lemon zest combined
3/4 cup full fat plain Greek yoghurt
120g unsalted butter, softened at room temperature
1 cup raw caster sugar
1 tspn vanilla essence
1/2 tspn lemon essence (optional)
2 large eggs
2 x 20ml tblspns poppy seeds

For the icing:
1 1/2 cups icing sugar mixture (see note)
2 tspns unsalted butter, softened at room temperature
1 tspn finely grated orange & lemon zest
40-50mls orange & lemon juice

Method:
Preheat oven to 180C.  Grease a 6cm high, 10cm x 20cm loaf tin and line with baking paper, ensuring to leave some hanging over the sides.

Now sift flour, raising agents and salt into a medium sized bowl. Add almond meal & whisk through.  Into a jug, add juice, zest & yoghurt & whisk until combined.

Add butter & sugar to a large bowl & use an electric mixer on medium speed to beat for 2 minutes until light & fluffy.  Add essences & eggs, one at a time, beating after each addition on low speed just until combined.

Use a wooden spoon to fold in flour/almond meal mixture & yoghurt mixture in 4 parts alternately, starting with the flour mixture and ending with the yoghurt mixture & the poppy seeds, until combined, being careful not to over beat.

Spoon into prepared loaf tin, levelling the top with a butter knife.  Bake for 50-60 minutes or until golden brown on the surface and a skewer inserted into the middle comes out clean. (I checked after 45 minutes and kept and eye on it after that).

Cool in tin for 8-10 minutes then remove cake onto a cooling rack to cool completely before icing.

To make icing:
Add first 3 ingredients to a small bowl, gradually add in juice, using a wooden spoon to beat for a minute or so until it’s smooth & creamy.  Drizzle over cooled cake.

Note: if using pure icing sugar, you will have to sift it before adding the other ingredients.  I use icing sugar mixture which usually doesn’t need sifting.

Enjoy your Citrus Poppy Seed Loaf Cake!

Cooking time: 50-60 minutes
Makes: 8-10 Serves

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