This citrus poppy seed cake was a work in progress for quite some time. I had made the citrus purée for my bircher and then did not know what to do with the leftovers. A while later Lorraine posted a recipe for lemon poppyseed cake and I knew straight away what I was going to do. But in-between that time and me actually baking the cake, I went to Johannesburg and only made it several weeks after I returned.
This month I learnt a valuable lesson. When you design a house, be sure to make the bedrooms as wide as a standard carpet. In South Africa, this tends to be 4m wide, but there are some that are narrower. And of course, when I chose the carpet I wanted for our guest bedroom, I chose the narrow one. The bedroom is not ‘square’ and the odd shape meant that we needed over 25 square meters of carpet for a room that is only 18 square meters in size. I would have had a lot of off-cuts which is not a good plan. I wanted to paint the room before I had the carpets installed and I spent over a month procrastinating. Eventually I got the builders in to do the painting as I was running out of time. This meant that I also delayed getting a quotation for carpets.
And I am so glad that I did, as the day I had the measuring done a new carpet range was launched. The carpet itself is thicker, which means it can take more joins. And it is 4 meters wide, just slightly bigger than the width of the room. The result is that I needed only 18.8 square meters of the carpet. And even though the carpet itself is more expensive that the one I originally chose, the actual fitted cost is less as they needed less. The colour was not my first choice but once it was installed it looked amazing. I am really pleased with the result and the feel of the room. It is quieter if that makes sense and it starting to look more like a finished room than a work in progress. The next step will be curtain rails when I have saved some more.
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Citrus Poppy Seed Cake
- 200 g citrus purée
- 3 eggs
- 190 g butter, melted
- 195 g flour, sieved
- 200 g fructose, sieved
- 15 mls baking powder
- 40 mls poppy seeds
- Preheat the oven to 150° Celsius
- Place the citrus purée and eggs into a stand mixer bowl and whisk until combined
- Add the butter and continue to whisk until combined
- Place the flour, fructose, baking powder and poppy seeds into a bowl and whisk to combine
- Make a well in the centre of the wet ingredients and pour in the dry ingredients
- Stir using a spatula until just combined
- Pour into a lined loaf tin and bake for 80 minutes
- Remove from the oven and leave to cool completely in the tin before serving