Monday, 1 June 2015

Variation on a Theme: Lemon and Poppy Seed Drizzle Cake (Wheat and Dairy Free)

This variation is a twist on a classic tea bread loaf: lemon and poppy seed drizzle cake!


A few months ago, I tried out making some yeast and wheat free bagels, and as such bought some poppy seeds. Since then, they have just been sitting in my press, feeling lonely. However, I was flicking through a cookery book at home the other day and was inspired by a recipe for lemon and poppy seed muffins. I thought it'd make a nice tea loaf.

I brought this to church for the after service tea last Sunday, and it was quite popular with the grown ups (the children stuck to the chocolate cake).



FREE FROM
☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Eggs
 Dairy

CONTAINS
☒ Gluten
☒ Refined sugar products

INGREDIMENTS:
  • 3 ounces (85 grammes) white spelt flour
  • 1 ounce (30 grammes) cornflour
  • Pinch of salt
  • 1 teaspoon (5 millilitres) baking powder
  • 3 ounces (85 grammes) caster sugar
  • 2 tablespoons (30 millilitres) poppy seeds
  • 2 medium eggs
  • 2 ounces (55 grammes) sunflower oil
  • 2 fluid ounces (60 millilitres) water
  • 1 teaspoon (5 millilitres) vanilla essence
  • 1 medium lemon
  • Caster sugar, for drizzle

METHOD
  • Preheat your oven to 180°C (350°F, Gas Mk.4, or moderate). Grease a loaf tin and set aside.
  • Make the batter according to my low effort sponge recipe, adding the zest of the lemon and the poppy seeds to the wet ingredients.
  • Pour the batter into the tin, and bake in the centre rack of the preheated oven for 20 to 25 minutes, or until golden brown. You will know it's done when it's springy to the touch, and a cocktail stick of knife poked into the middle comes out clean. Once cooked, take from the oven and place the tin on a wire rack.
  • To make the drizzle, juice the lemon into a jug and match the amount with some caster sugar, that is, if you have 1 or 2 fluid ounces (30 to 60 millilitres) of juice, add the same amount of sugar. Heat in the microwave at 30 second intervals until the sugar has melted completely. If you don't have a microwave, you can do this in a saucepan over low heat.
  • Poke holes in the cake while it is still warm, and spoon over the drizzle, making sure to wet every inch of the cake's surface with drizzle.Allow to cake to cool completely in the tin.


Tea breads and loaves are very typically served at Protestant church functions, and are a real favourite. This one is a nice and simple one to whip up at short notice.

THIS TIME IN 2014: No blog due to family difficulties
THIS TIME IN 2013: Mint Toffee Slice

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