It’s been beautiful outside. We’ve had a long and bitter winter, and finally the sun is out in all its glory.
To make the most of it, Dennis and I are riding bikes in Liberty State Park as often as we can.
We also made a short trip to Charleston and Savannah which we enjoyed so much. OMG guys – the shrimp and grits and fried green tomatoes! Check out my Instagram page for stories from our trip. Dennis has some incredible pictures up on his blog too – take a look here.
I’m also happy to share I’ve found my summer drink rather early in the summer this year (aren’t you proud of me?). It’s in a can, but don’t let that fool you. It’s super delicious, and super potent (so pace yourself!) It’s the Lime Margarita by Cutwater Spirits. They have some other cool concoctions too – so check them out.
And in keeping with the summer theme of all things fun, bright and beautiful, allow me to share with you this darling flower vase I bought for like $5 at Flying Tiger. Doesn’t it just scream summer? I love it ❤
So what’s baking you ask? I wanted to experiment with an ingredient I’d never used before and make something not terribly sweet. I landed on… Poppy seed cake!
The best part is, other than the poppy seeds, you probably have everything you need to make this cake already. The seeds lend a lovely nutty, crunch to the cake, while adding an interesting visual element as well.
To be honest, I think I overdid the poppy seeds, but I loved the texture in the soft cake so much!
So here’s the recipe. Give it a whirl and tell me if you like it!
Poppy seed loaf cake
Adapted from: King Arthur Flour
Prep time: 10 mins
Cook time: 45 mins, plus cooling
220g/ 2 cups flour, sifted
21/2 tsp baking powder
1 tsp salt
8tbsp/ 1/2 cup poppy seeds
150g/ 1.3 sticks unsalted butter, melted and cooled, plus extra for greasing
170g/ 3/4 cup sugar
2 eggs (room temperature)
180ml/ 3/4 cup whole milk
60ml/ 1/4 cup orange juice
2 tsp vanilla extract
1 tsp almond extract
- Preheat the oven to 180ºC/350ºF, and grease a standard loaf pan with butter. Set aside. In a mixing bowl, mix the flour, baking powder, salt and poppy seeds together. Set aside.
- In the bowl of a stand mixer (or a hand mixer), whisk together the butter and sugar until pale. Add the eggs and beat for a couple of minutes. Keep an eye on the mixture and make sure it doesn’t curdle.
- Reduce the speed to low and gradually add the dry ingredients to incorporate. The mixture will become clumpy at this point (don’t worry!). Then add the milk, juice, vanilla extract and almond extract. Whisk on high until all the ingredients are well mixed and you have a smooth batter.
- Transfer to the loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool. Then remove from the pan, slice and serve. This cake keeps well in the refrigerator for upto a week and can be frozen for upto 3 months.
Happy summer loves! 🙂