Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them. The cake can be served plain, but it’s pretty spread with white icing and speckled with seeds. Although this simple loaf cake includes vanilla extract and lemon juice, it’s the flavor that you get from an abundance of poppy seeds that brings everyone back for more. Give the seeds a star turn and you add surprise. Sprinkle poppy seeds over something sweet or savory and you add interest. Even though they’re minuscule, they crack pleasantly under a light bite. Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. A spoonful of yoghurt also pairs with it very nicely, if you like. Peel the remaining tangerines and slice into rounds, to serve on the side. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. ON THE DAY Preheat the oven to 180☌/350☏/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here.
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