Lemon Poppy Seed Cake and Raspberry Clafouti

You could be forgiven for thinking we only eat sweets here – the following two recipes are a cake and a dessert. I am way behind in my posts, this cake was made a fortnight ago 🙂

Lemon Poppy Seed Cake:

4 tablespoons poppy seeds

1/4 cup milk

juice of 1 lemon

Soak the poppy seeds in the milk and lemon juice for 10 minutes.

200 g butter

1 tablespoon grated grind

1 cup sugar

3 eggs

2 1/4 cups flour

2 tsp baking powder

1/2 cup sour cream, greek yogurt or milk

Preheat oven to 375 deg. Beat the poppy seed mixture, eggs, softened butter, lemon rind, sour cream and sugar till well blended. Add to the sifted flour and baking powder and pour in to a paper lined or well greased cake tin. Bake at 375 deg approx 35 minutes, till cooked and golden.

Syrup:

1/4 cup each of water, sugar and lemon juice.

Simmer in a pan 5 minutes then spoon over hot cake. 

Raspberry Clafouti:

I had been wanting to try this for a long time and found a bag of raspberries lurking in the freezer. This is so simple and sooo good.

500 g or 2 cups berries (any sort)

2 tablespoons sugar

125 g cream cheese or greek yogurt

3/4 cup sugar

1/4 cup flour, sifted

1 tsp vanilla

3 eggs

1/2 cup milk

Preheat oven to hot 200 deg C, 400 deg F. Put berries in the base of oven dish and toss with the first measure of sugar.

Beat cream cheese, sugar and flour till smooth. Gradually add combined vanilla, eggs and milk and beat till smooth. Pour over berries. Bake for around 20 – 25 minutes or till golden. Sprinkle with icing sugar (I didn’t have any).