Wednesday 7 October 2015

Bilgi Bakes | Lemon & Poppy Seed Cakes

Hello sweeties!
Today is a fabulous day, not only is this post dedicated to Lemon & Poppy seed drizzle cake, it is also The Great British Bake Off Final! Oh my Goodness!! It is my favourite TV show and I am very much looking forward to watching it a little bit later on. Right now though, I want to share with you my simply scrummy Lemon & Poppy seed Drizzle cake. I wanted to make it in both the traditional loaf shape as well as a few in the ever popular cupcake style because they're great for a grab-n-go snack. I also got very adventurous and made my very own lemon curd. I've included the recipe further down, so you can give it a whirl yourself. 
I wanted to decorate them so that they were all a bit different - the lemon loaf cakes are decorated with zesty lemon water icing (made with freshly squeezed lemon juice, never the stuff out of a bottle please!) or my lemon crystal coat which I made my gently stirring lemon juice and caster sugar together. 


Tiger striped lemon icing
To bake your own Lemon and Poppy seed cake you'll need:
50g poppy seeds
185ml warm milk
220g caster sugar
3 eggs
300g self-raising flour
200g unsalted butter, softened
1 lemon, rind grated, juiced
300g icing sugar
20 x 10cm (base measurement) loaf pan
Pour the warmed milk over the poppy seeds and leave for 10 minutes while you're doing other stuff. Cream the butter and sugar, adding the eggs one by one. Sieve the flour and add it gradually, along with the lemon rind. Then add the poppy seed and milk mixture. Place in the taking tin.
Lemon Curd recipe:
1 free range egg
Zest & juice of one lemon
25g of butter
75g of caster sugar
Gently dissolve the sugar, lemon zest and lemon juice in a pan over a very low heat. Add the butter. Whisk the egg separately until very light and fluffy. Then add the egg to the lemon mixture and stir continuously for 10 minutes or until the mixture has thickened.
Butter cream frosting:
zest and 1 teaspoon of lemon juice
25g of butter
50g of icing sugar
Allow the butter to reach room temperature. Then mix in the icing sugar, followed by the zest and juice. Mix all the ingredients until a buttery smooth texture is formed.

Hope you enjoyed looking at my baking photography; I hope I've inspired some of you to pick up a bowl to whisk up your own marvellous Lemon and Poppy seed cakes. Now go get ready for the Bake Off finale!
Blog love,
Bilgi x

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