Now the weather is no longer too hot, so we can heat the oven again.
A simple and delicious loaf with lemon and poppy seeds.
Very easy and quick to prepare, with an intense lemon scent and flavor.
No special equipment is needed …. perfect for a small dessert even if you are on holidays.
Cake batter I suggest to use a scale.Lemon and poppy seeds loaf
Ingredients
Cake batter
Lemon syrup
Extra
Instructions
Heat fan oven at 302F - 150°C.
Butter and flour a loaf pan 6.3x3.15.3.15 inches (16x7.5x7.5 cm) and set aside.
Sift the flour with baking powder and salt and set aside.
Pour in a bowl the sugar with lemon zest and with a whip to combine lemon and sugar.
Add the cream and whole eggs and whip on high speed for about 2/3 minutes.
Then, add the sifted powders and combine on low speed.
Add the oil and combine untile completely incorporated.
Then, pour the poppy seeds and combine with a spatula.
Pour the batter in a pastry bag and pour the batter into the prepared loaf pan.
With the unsalted butter, garnish the surface of the loaf with a thin line and bake for about 53/55 minutes (on the second rack from the bottom).
Lemon syrup
When there are 10/15 minutes left to cook, prepare the lemon syrup
Pour all the ingredients in a small sauce pan and cook until the temperature reaches 230F - 110°C.
Out of the oven, remove the loaf from the pan and immediately brush the surface and the sides of the cake with the syrup (if it has thickened too much, warm the syrup on a low heat).
Let completely cool on a wire rack.
To serve
Dust the edges of the loaf with snow sugar and garnish the center with candied lemon peels.
Enjoy.Notes
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