I leave for Scotland on Sunday. One way ticket, bags packed, visa processed. I am out of here. If you asked me what my plans were I honestly could not articulate them at all. I am not a forward planner. I'm all spontaneity and dreams. Half baked considerations and what-ifs. The instability of it all leaves me both animated and apprehensive - the mind seething with possibility. New faces, new loves, new spaces, new adventures. I am greedy for them. I don't know how long I will be away. Part of me hopes forever.
I hope to continue blogging while I am away. I say this every time but usually get caught up having to let this blog just idle for a bit. Although kitchen-less there may be more travel snaps and less recipes until I am settled somewhere with a functioning oven.
I have to say I am a bit excited to be fleeing an Australian summer - bring me all the winters! All the woollens and hot drinks please. Although I will miss plum and peach season. Our trees are laden once again with kilos and kilos of fruit begging to be turned into galettes, jams and jellies. With me not around they will likely be portioned off to neighbours in exchange for fresh eggs or punnets of tomatoes, maybe the odd bag of zucchinis. Or they will be left to the birds. Either way I feel a strange pang of regret at not being able to indulge in this annual ritual of ours.
Our lemon harvest was bountiful again. I made bottles of limoncello (sadly will miss out on taste testing these), jars and jars of lemon curd, lemon tarts upon lemon tarts. And these. Fluffy little lemon and poppy seed baby bundts, soaked in a tart lemon syrup. I had made them to have with a cup of tea, a judicious little treat. However, one was never enough. We found ourselves popping three or four at a time.
Some days you can keep your extravagant layers of chocolate cake enrobed in swiss-meringue buttercream with a seductive drizzle and plethora of flowers and junk on top. Some days a simple wedge of haphazardly frosted cake or a tangy lemon poppyseed morsel is all you crave.
There is not much to this recipe, beat some ingredients, fold in others, pipe it, bake it, drizzle it and pop it in your mouth. Repeat. Easy. Delicious. The recipe is large enough to make a 20cm cake or roughly 28 mini bundts. I opted for the mini option thinking we would have cakes for days but these were seriously so delicious i think they only lasted maybe a day and a half?
Lemon, Poppyseed & Yoghurt Syrup Cake
- 3 large free range eggs
- 1 Cup/ 220 grams sugar
- 3 lemons juiced
- 1 tsp grated lemon zest
- 2 Cups/ 300grams Self Raising Flour
- 1 Cup/300 grams unsweetened Greek Yoghurt
- ½ Cup All bran oil (Vegetable or Canola will work fine too)
- 2 Tbsp poppy seeds
For the Syrup:
- ¾ Cup Lemon Juice (extra - for the syrup) freshly squeezed
- ¾ Cup Water
- ¾ Cup Caster sugar
- Grease and line with baking paper a 20 cm/ 8-inch square cake pan or grease a 2 x 12 Cup capacity mini bundt pan. Preheat the oven to 180 (C) / 375 (F).
- Beat together the eggs and sugar, until thick, pale and creamy. Add lemon juice and zest. Beat to combine. Fold in the flour, yoghurt, oil and poppy seeds. Spoon into prepared pan(s) and bake until cake springs back lightly when pressed. For a large cake this will take approximately 50 minutes. For the mini cakes it will take approximately 25 to 30 minutes.
- While the cake is baking prepare the syrup by combining all ingredients into a small saucepan and bring to a boil over medium high heat. Simmer for three minutes or until thickened slightly. Pour syrup over the still warm cakes.