Experimental baking – the results

Straight out of the tin, before glazing.

Straight out of the tin, before glazing.

Things went quite smoothly with the baking last night – something that doesn’t always happen even when I’m following a recipe!

We have tasted the sample cake made with the extra batter but have yet to cut into the big one, but here are my observations so far:

– colour and texture was really good. Turned out of the tin very well.
– could definitely take more lemon
– good amount of poppy seeds and evenly distributed
– tester cake could maybe be a bit more moist. Big cake might be different

Here’s my recipe
450g plain flour
400g caster sugar
250ml buttermilk (I used whole milk with 1 tbsp white vinegar)
85g poppy seeds
4 large eggs (I also added 3 egg yolks, left over from meringues)
225g Stork
Half a teaspoon of baking powder
Half a teaspoon of baking soda
Zest and juice of one lemon

Preheat oven to 160 degrees and prepare Bundt tin (I used cake release spray and dusted with flour)

Add all the ingredients into a big bowl and using an electric hand mixer, mix until combined. Be careful not to over-mix.

Spoon carefully into the prepared tin, filling the tin no more than 3/4 full. (Any left over batter can be used to make extra cakes!)

Cook for approximately 1 hour, until a skewer comes out clean, and the cake is coming away from the sides of the tin slightly. Leave to cool in the tin for about 15 minutes then cross your fingers and turn out onto a cooling rack.

Allow to cool completely before decorating either with a dusting of icing sugar or a lemon glaze (icing sugar mixed with fresh lemon juice to desired consistency and drizzled over the cake).

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