Tuesday, September 14, 2010

Citrus poppy seed cake

Every season is "cake season" to me so I'm always looking for new tempting recipes to try.
Not long ago I bought this little book: "Good Food 101 cakes & bakes" from Amazon, after reading all the excllent and convincing reviews. I have tried a few recipes and I have to say they are great!. This has been the only cake I managed to photograph so far because the other ones vanished before I could take my camera out of the bag! hahahahha...

Now, back to this cake in particular.....is very easy to do (you don't even need an electric mixer!) and 100% delicious. This has been the first of many more I'll make, no doubt!.
Here's the recipe:

-175gr butter, softened
-175gr caster sugar
-3 eggs, beaten
-250gr self-raising flour
-50gr poppy seeds
-Grated rind of 2 oranges
-Grated rind of 2 lemons
-4 rounded tbsp natural yogurt

For the topping:
-250gr tub mascarpone
-Grated rind and juice of 1 small orange
-3 tbsp orange or lemon curd
-Grated rind of 1 lemon

Before I continue let me tell you that I only sprinkled some icing sugar on mine, I didn't use the topping from this recipe simply because I didn't have the mascarpone nor the lemon curd, BUT....I'll surely try it next time!.

1. Preheat the oven to 150C/Gas2/fan oven 130C.
Butter and line the base of a deep 20cm/8in round cake tin.
Using a wooden spoon, beat together the butter, sugar,eggs, flour, poppy seeds, citrus rinds and yogurt until smooth.

2. Spread the mixture in the tin and bake for 45-50 minutes until just firm. Cool in the tin for 10 minutes. Then turn out and cool on a wire rack. Peel off the paper.

3. Meanwhile, mix the mascarpone with enough orange juice to make a spreadable icing. Lightly swirl in the curd to give a marbled effect. Roughly spread over the top and sides of the cake, and scatter the grated citrus rind over the top to decorate.

Serves 10

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