Citrus Poppy Seed Cake Using Citrus Purée

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.

Citrus Poppy Seed Cake

Citrus Poppy Seed Cake

Head straight on to the Recipe For ♥ Citrus Poppy Seed Cake ♥

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.

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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.

Citrus Poppy Seed Cake

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Citrus Poppy Seed Cake
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Citrus Poppy Seed Cake

This packs a punch of flavour and is so moist you do not need to ice it
All Rights Reserved: Adapted from Not Quite Nigella

Ingredients

  • 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

Instructions

  • 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
Inspiration published on Lavender and Lime July 26:

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