Wednesday, 17 October 2012

Lemon, poppy seed and orange flower Ciambella

"A traditional Italian cake which I have tweaked a bit so it is now crossed with a lemon drizzle style glaze and added a bit of orange flower water for good measure - just because I love it's soft floral flavour with the sharp lemon.

You could also make this flavoured with caraway seeds, orange zest, liqueur soaked fruit, chocolate chips, almonds..... It's up to you. Happy baking :)"

1 cup soured milk (squeeze of lemon until milk curdles - don't worry it'll look horrible but will be ok - it helps the rise!)
3 eggs
2 cups of caster sugar
3 cups of plain flour
grated zest of 2 lemons
1/2 cup poppy seeds
2 tsp vanilla essence/vanilla pod seeds
half cup vegetable oil
2 heaped teaspoons of baking powder
a little milk if too thick
Pinch salt

1/2 cup sugar
Juice of 2 lemons
2 tbs of orange flower water
  1. Grease a ciambella/bundt tin, and dust it lightly with flour. Preheat the oven to 180°C, 350°F. 
  2. Sift flour and baking powder into a bowl. Add eggs, milk, oil, sugar and lemon zest and salt. Beat using an electric whisk for about 3-4 mins 
  3. Stir in poppy seeds, if it’s a bit thick add a little extra milk. 
  4. Pour the mixture into the tin, and bake in the oven for about 50 minutes until well risen and a skewer comes out clean.
  5. Turn off the oven, and remove cake 
  6. Mix the glaze ingredients together. Poke a few holes with skewer then pour over glaze 
  7. Leave it to cool in the tin 
  8. The glaze should leave a nice crunchy topping. This cake can be eaten straight away but is even better the day after all the flavours have mingled. Great with a strong coffee at breakfast time but you don't need me to tell you when you can eat cake!

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