Lemon Poppyseed Cake

Susan Robinson
June 28, 2021

spacer

I found this delicious cake recipe online last night from LifeLoveandSugar.com

I split the cake mix into 2 pans, (instead of 3 as per the recipe) as I didn’t have 3 the same size, and cooked them for 35-40 mins. Unfortunately my husband is not the patient kind, especially when there’s a cake sitting there cooling. He had already eaten nearly half of 1 cake before I could get the frosting done! So I didn’t bother with the frosting, but it was so moist, it was fine without.

INGREDIENTS

  • 2 1/2 cups (325g) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest
  • 2 tbsp poppy seeds

LEMON CREAM CHEESE FROSTING

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and poppy seeds and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
11. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
12. Add about half of the powdered sugar and mix until well combined and smooth.
13. Add the lemon juice and zest and mix until well combined.
14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Decorate with lemon slices and poppy seeds.

spacer

Date & Ginger Cake

Susan Robinson
September 28, 2020

spacer

1 cup chopped dates

1 cup brown sugar

½ cup crystallised ginger

110g butter, chopped

1 cup water

1 teaspoon bicarbonate soda

1 ½ cups self raising flour

1 egg, beaten

Preheat oven to 180 C (fan-force 160C)

Put dates, sugar, ginger, butter and 1 cup water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate soda. This will bubble up so make sure you don’t use too small a pan. Stir, then add sifted flour and egg. Mix well.

Pour mixture into the prepared loaf tin and bake for about 35 – 45 mins.

Recipe courtesy of the ‘Country Women’s Association Classics’ cookbook

spacer

Easy Apple Slice

Susan Robinson
March 31, 2020

spacer

As you know I love an easy recipe, and this one is not only easy, but has few ingredients. Saw it posted on facebook and gave it a try tonight. A big hit with my husband who has a terrible sweet tooth, so I can recommend it.

Credits to www.sewmucheasier.com

2 cups self raising flour
1 cup sugar
3 green apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Toss apples with self raising flour and sugar in a medium mixing bowl.

Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.

Pour butter and egg into the apple mixture and mix until combined.

Spoon into a greased and lined slice tin (23 X 32cm)

Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

[Please note: This may appear a very dry mix (almost like the topping for an Apple Crumble) but do not fear, it will all melt together and rise up, giving you a quite cake-like finish.]

spacer

Honey Oat Slice

Susan Robinson
January 5, 2020

spacer

There is more to life than card making (really!?!), so I thought I’d start sharing with you some of the other aspects of mine. One of my friends is a really good cook and I’m ashamed to say I made an absolute glutton of myself the first time I sampled this. She kindly shared the recipe with me, so I thought I’d spread the love and share it with you. We all need a repertoire of quick and easy recipes don’t we? After a few attempts, I have tweaked it slightly and am now satisfied, (though of course her cooking always tastes better).

1 cup rolled oats

1 cup of dried fruit (eg. sultanas, cranberries and currants)

1/2 cup wholemeal self-raising flour

1/2 cup raw sugar

1/2 cup coconut

Combine all dry ingredients into basin, sifting flour (return husks from sifter to basin).

Melt 140g butter and 1tbsp honey in pan, then mix into dry ingredients.

Line a 18 x 28cm lamington tin with baking paper, then press mix evenly over base. Sprinkle with some extra coconut. Bake in moderate oven (160* fan-force) for 15 – 20 mins or until golden. Cut into bars while hot. Remove from tin when cold.

It has been a difficult few years on an emotional level for me since I finished work back in 2016. Partly because I have always worked full-time and then suddenly I wasn’t at all, but the company closed down, so that was that. They say everything happens for a reason and though I was sad about my job, it came at a good time as it allowed me to spend time caring for my parents. My father had been suffering from dementia for a few years already and my mother was struggling to care for him. Sadly he passed away at the end of 2017. After the dust had settled, it soon became apparent that my mother was also suffering from dementia. (Not liking my odds at this stage).

I have found this experience quite bittersweet. I think when people get dementia, they revert back to who they were before the world and their experiences shaped them into who they became. They go back to being children, mostly happy but with some anxieties about things beyond their comprehension. They need you and your love, patience and understanding. The wheel has turned. I feel very fortunate to have/had 2 such beautiful people as my parents. And hopefully they are shaping me into a nicer person too.

spacer