Lemon and Poppy Loaf

I LOVE butter, milk, eggs and chocolate!!!
I love all of those ‘be careful with’ food. And… I used to eat them, a lot actually.

Despite I try to make wheat-less, egg-less, chocolate-less and milk-less food, simply because I can’t eat those but I crave for a good cake once in a while, I do envy all of you who can have a good piece of cheese with a glass of wine, a great milky ice cream or a rich chocolate cake!!
I may not eat, but I do make them and I guess there is nothing better than a good buttery classic recipe for a cake.
I bake those quite often… for clients, family or friends… and I enjoy its fragrance, texture and smile it puts on the face of all of those who eat them!!!

*****

ADORO manteiga, leite, ovos e chocolate!!!
Adoro todos os alimentos que se ‘deve ter cuidado com’. E… costumava comê-los, bastante.

Apesar de tentar fazer o comida sem-trigo, sem-ovos, sem-chocolate e sem-leite, simplesmente porque não os posso comer, mas anseio por bom bolo de vez em quando, eu invejo todos vocês que podem ter um bom pedaço de queijo com um copo de vinho, um fantástico gelado de leite ou um rico bolo de chocolate!!
Posso não comer, mas faço-os e acho que não há nada melhor do que uma boa receita clássica para um bolo amanteigado.
Faço-os bastantes vezes… para clientes, família ou amigos… e gosto da sua fragrância, textura e do sorriso que coloca no rosto de todos aqueles que os comem!!!

Lemon and Poppy Loaf | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake
Lemon and Poppy Loaf | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake
Lemon and Poppy Loaf | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Lemon and Poppy Loaf

(adapted from Jamie Oliver)

115g unsalted butter, softened
115g sugar
4 eggs
100g ground almonds
20g poppy seeds
zest and juice of 2 lemons
200g flour
2ts baking powder

For the lemon syrup
100g sugar
90g lemon juice

For the lemon icing
225g icing sugar
zest and juice of 1 lemon

Preheat the oven to 180ºC. Grease and line the bottom and sides of a loaf tin with greaseproof paper.
Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest, juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge.
Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, pour your syrup over. Remove it after 15 minutes. Allow the cake to cool on a rack.
To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.

* Photography props kindly provided by Banca & Cia

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Bolo de Limão e Papoila

(adaptado de Jamie Oliver)

115g de manteiga sem sal, amolecida
115g de açúcar
4 ovos
100 g de amêndoas moídas
20g de sementes de papoila
raspas e sumo de 2 limões
200g de farinha
2 colheres de cha do fermento

Para o xarope de limão
100g de açúcar
90g de sumo de limão

Para a cobertura de limão
225g de açúcar em pó
raspas e sumo de 1 limão

Pré-aqueça o forno a 180ºC. Unte e forre o fundo e as laterais de uma forma com papel vegetal.
Usando uma batedeira eléctrica, bata a manteiga com o açúcar refinado até que fique claro e cremoso. Adicione os ovos um a um, batendo bem. Adicione as amêndoas, sementes de papoila, raspas de limão, sumo e a farinha peneirada. Coloque a mistura na forma preparada e leve ao forno pré-aquecido por 40 minutos ou até ficar levemente dourada. Pode verificar para ver se o bolo está cozido picando a massa com um palito.
Faça o seu xarope de limão aquecendo o açúcar e o sumo de limão numa panela até que o açúcar se dissolva. Enquanto o bolo estiver quente, despeje o xarope por cima. Retire-o após 15 minutos. Deixe o bolo arrefecer sobre uma grade.
Para fazer a cobertura, peneire o açúcar em pó numa tigela e adicione as raspas de limão e o sumo, mexendo até ficar homogéneo. Quando o bolo estiver quase frio, coloque-o num prato de servir e despeje a cobertura por cima com cuidado.

* Adereços fotográficos gentilmente cedidas por Banca & Cia

12 Responses to Lemon and Poppy Loaf
  1. Lígia Reply

    Finally I’ve got poppy seeds, so that cake has to be the next one to be made. Amazing pictures! :)

  2. Milly Reply

    Adorei a sugestão! Ideal para estes dias frios…
    Bjs.

    • Sanda Vuckovic Pagaimo Reply

      Sim, isso sem duvida nenhuma :-), obrigada.

  3. Petra Reply

    Krasno izgleda. Volim Jamieve recepte.

    • Sanda Vuckovic Pagaimo Reply

      Hvala Petra i ja

  4. Marmita Reply

    Lindo, fazes tudo tão lindo! Muitos parabéns!

    • Sanda Vuckovic Pagaimo Reply

      Obrigada!!

  5. Yvonne Reply

    Any way to convert to cups & teaspoons? Whatever you call or American system?

  6. Ondina Maria Reply

    It looks lovely. And I love lemon cakes :)

  7. Simone Reply

    I made the cake over the weekend and the taste was lovely. Since the cake did not rise I was wondering if there should be any baking powder added.
    Thank you :)

    • Sanda Vuckovic Pagaimo Reply

      Simone, you are completely right. I am so sorry for this. It should have self raising flour or flour + baking powder.

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