Thought I'd blog this recipe today as I said I would a few postings ago. Anyway, December seems to be a month full of birthdays, so this cake goes out to you gals/guys, albeit virtually, who celebrated/are celebrating your birthdays. Evelyn's 8th, Henry's 15th, Rocky's 20th, Clifford's 22nd, Bert's 25th. The numbers are not how old they are but rather their DOBs ok! The cake's on me ok :-) And also for that wonderful colleague of Ray's who bakes!
Lemon Poppy Seed Cake
1 cup poppy seeds ( commonly known as kas-kas overhere; one of the ingredients used in curries etc-now you know why you're addicted to a certain mamak stall's curry!) :-)
3/4 cup milk
6 ozs butter
1 1/4 cups sugar
3 eggs
1 tsp vanilla essence
1 Tbsp grated lemon rind
2 cups plain flour
2 tsps baking powder
1/2 tsp salt
Place poppy seeds in a heatproof strainer and pour some boiling water over, then rinse and soak in milk overnight, if time. Otherwise a couple of hours shoud be fine.
Cream butter and sugar in large bowl. Add eggs one at a time, beating well after each addition. Add vanilla, lemon rind and milk with poppy seeds. Sift together dry ingredients and add into wet, mixing well. Pour into a well-greased bundt pan and bake in a 170 deg. oven for 30-40 mins., or until cake springs back lightly when lightly presed with fingers. Or do the skewer test! Cool on wire rack for 10 mins., then remove from pan and cool completely. Scrumptious with lemon curd!
Lemon Curd
Juice of 2 lemons
1 3/4 - 2 cups sugar
4 eggs, beaten lightly
2 tbsps butter
Mix first 3 ingredients together in a heavy-based pan and on a very low fire continuously stir the mixture till it thickens. If you're worried that the mixture will curdle then do it in a double boiler. Lastly, add in the butter. When cool, refrigerate. Yummy on toast, etc.
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