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Blueberry, Lemon and Poppy Seed Cake

30 Jun

Got hit by a sudden cake-making cookie-baking wind over the weekend and whipped up a batch of choc chip cookies and this beautiful tea-time cake (actually it’s an anytime cake, cos you’re allow to have cake ANYTIME). Wouldn’t have made this cake if I’d been able to get my hands on tiramisu ingredients at the supermarket. Well it was a blessing in disguise I suppose 🙂

It’s a simple recipe that I got from searching the blogosphere for successful tea time cakes and came across this one from joythebaker *yay!* she’d used Dorie Greenspan’s Perfection Pound Cake recipe from her Baking: My Home to Yours book. The cake (having kept it in the fridge for a couple of days) really reminds me of the sara lee pound cakes I used to eat when I was a child, whatever happened to Sara Lee? hardly see them around these days – they used to bombard our tv screens with such feel-good ads 🙂

Well now I can make my own pound cakes (take that Sara Lee! haha!) with my own flavours 🙂 Here’s the recipe for the Blueberry, Lemon and Poppy Seed pound cake I made:

Blueberry, Lemon and Poppy Seed Pound Cake with Lemon Icing
(adapted from joythebaker and Dorie Greenspan – made some variations on my own.)

Ingredients
200g/ 2 cups all-purpose flour
1 tsp baking powder
large pinch of salt
1 tbsp poppy seeds (I used a bit more *hee*)
227g unsalted butter (cut into rough cubes)
190g/ 1 cup sugar (I usually reduce the sugar by about 20%, so here I used about 140g/ ¾ cup)
1 tbsp lemon zest
4 large eggs (room temp)
1 tsp vanilla extract (add to cracked eggs)
150g blueberries

For Lemon Icing
½ cup icing sugar¹
1-2 tbsp lemon juice

Equipment
Weighing scale/ measuring cups
Measuring spoons
Mixer with paddle attachment
Large mixing bowl (for dry ingredients)
Small mixing bowl
Spatula
Loaf pan

Method

1. Preheat oven to 170°C. Grease a 9 x 5 inch loaf pan, place on top of a thick baking sheet. Center a rack in the oven and preheat the oven to 325 degrees F.  Butter a 9-x-5-inch loaf pan.  Put the pan on an insulated backing sheet, or on two regular baking sheets stacked on on top of the other.
2. Sift flour, baking powder and salt. Mix in poppy seeds.
3. Mix lemon zest and sugar together until the sugar is slightly tinted (yellow) and fragrant.
4. In the mixer with the paddle attachment (or with in a large bowl if you are using a hand mixer), beat the butter and sugar mixture on high until pale and fluffy – approx 5 minutes.
5. Scrape the sides of the bowl and beater and bring mixer speed down to medium.
6. Add eggs one at a time (vanilla essence mixed in), beating for 1 – 2 minutes after each addition. Scrape the sides of the bowl from time to time.
7. Reduce mixer speed to low and add the flour and poppy seed mixture a portion at a time. Adding more only when fully incorporated.
8. Taking the bowl off the stand mixer, fold in the blueberries.
9. Transfer batter to the buttered loaf pan and smooth out the top.
10. Into the oven it goes, for 75 – 85 minutes! Check back after about 45 minutes to see if the top is browning too much. If it is, you can bring the rack with the loaf pan down from the middle to the next level or cover loosely with a foil tent.
11. In the meantime, let’s make us some lemon icing: in a small bowl, mix ½ cup icing sugar with 1-2 tbsp lemon juice. Depending on how thick you like your icing you add more juice if you like it runny. I liked mine a little runny so added about 2 tbsp of lemon juice. Taste as you go along and add sugar or lemon juice accordingly
12. The cake is ready when a skewer inserted deep into the centre comes out clean.
13. Remove cake from the oven, transfer the loaf pan to a rack and allow it to rest for 30 minutes. It certainly worked up a sweat!
14. Running a blunt knife along the sides of the loaf pan will loosen the cake from its sides. Turn out the cake and turn it right side up to cool on a rack until it reaches room temperature.
15. You may keep the cake in the refrigerator and heat it up when you need it.

We served the cake with a drizzle of lemon icing and a scoop of Very Berry Ice Cream from a local ice cream shop (Island Creamery) – it’s a vanilla ice cream with berries 🙂 delish!

Notes

¹ I recommend purchasing the SIS brand of icing sugar as this is the only brand that I know of in the market that is PURE icing sugar and not mixed with corn starch. Unfortunately the icing sugar sold under the Red Man brand at Phoon Huat is not pure icing sugar. In the case of making Macarons, Phoon Huat icing sugar just won’t work. FYI 🙂

Where to Buy
Poppy Seeds – ok, so this is considered a prohibited good in Singapore (click here – it apparently needs to be declared) *oops* I got mine from Germany and Sydney  😛
Fresh fruits and all other baking ingredients can be purchased from either Cold Storage or FairPrice Finest.
Baking Ingredients can be purchased from Phoon Huat.

Print this Recipe!

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3 Responses to “Blueberry, Lemon and Poppy Seed Cake”

  1. leadinglight July 17, 2011 at 9:46 pm #

    They serve Sara Lee desserts at KFC

  2. dieweihnachtskarte.de September 13, 2011 at 5:26 am #

    I have tried this cake, but with a slight variation, i added some apple. I know, but it did work. The cake by the way is fantastic.

    • char November 11, 2011 at 1:32 pm #

      I love this cake!! I’m glad you added e apple! It goes well w e blueberries and lemon 🙂

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