Here comes the second bake I made to celebrate the beginning of a week off work, which unfortunately now goes towards the end.
This is a very simple recipe for a delicious cake that will be a perfect centre piece for your Easter table. Well, actually any table as I made this for a party and it was welcomed really well and disappeared rather fast.
POPPY SEED CAKE WITH BLUEBERRY BUTTERCREAM FROSTING
Cake (Recipe from Delicious)
175g butter, at room temperature
175g caster sugar
zest of 2 large lemons, grated
250g self-raising flour
50g poppy seeds
4 heaped tablespoons natural yogurt
115g butter, softened
180g icing sugar
1/2 cup blueberries
1/4 teaspoon vanilla extract
- Preheat the oven to 150°c. Grease loaf tin (mine is 25cm).
- In a large bowl beat butter until light and creamy. Add sugar and beat until it is almost white.
- Beat in the lemon zest and eggs, one at a time, and a tablespoon of flour with the second and last egg to prevent curdling.
- Sift the rest of the flour and mix it into the butter mixture until combined. Fold in poppy seeds and the yogurt.
- Spoon into the tin and bake for 1 hour 10 minutes or until toothpick inserted into the cake comes out clean. Cool for 10 minutes in the tin and then move to cooling rack to cool completely.
- To prepare blueberry buttercream, place blueberries and water in a small pan and cook on medium heat until soft, about 8-10 minutes, stirring frequently. Then push the cooked blueberries through a sieve collecting the juice. Discard the blueberry skins.
- In a medium bowl beat the butter until white and fluffy. Add icing sugar to the butter, one cup at a time, beating it in after each addition. Then add vanilla and blueberry juice, mix well and beat for further 2-3 minutes.
- Spoon the frosting into the piping bag and decorate the cake as you wish.