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  • Recipe - Orange Lemon & Poppyseed Cake
  • Orange, Lemon & Poppyseed Cake

    A special recipe from Teresa Borgese-Coom, the other half of Booth St Bistro!

    Ingredients

    * 2 oranges, scrubbed clean with skin on, topped and tailed
    * 1 lemon, scrubbed clean with skin on, topped and tailed
    * 11/4 cups find ground polenta
    * 1/4 cup cornflour
    * 1 cup ground almonds
    * 2 teaspoons baking powder
    * 3 tablespoons poppy seeds
    * pinch of salt
    * 250g unsalted butter, softened
    * 2 cups caster sugar
    * 1 teaspoon vanilla extract
    * 6 eggs

    Method

    1.  Preheat oven to 160oC.  Grease and line two loaf tins with baking paper.
    2.  In a small saucepan place the oranges and lemon, and fill with sufficient water to cover two-thirds of the way up the side of the fruit.  Place over a high heat and bring to the boil.
    3.  Boil for 10 minutes, turning the fruit after 5 minutes. Remove from the heat and drain well. Set the fruit aside to cool a little.
    4.  Roughly chop the fruit removing any visible pips. Place the fruit in a food processor bowl and blend until it is well pureed, then set aside.
    5.  In a medium sized mixing bowl, combine the polenta, cornflour, ground almonds, baking powder, poppy seeds and salt.
    6.  In a cake mixer bowl, place the butter, sugar and vanilla extract. Beat until pale and creamy.  Add the eggs one at a time, beating well and scraping down the inside of the bowl after each addition.
    7.  Add a cup of the polenta mix with a couple of tablespoons of the fruit pulp to the cake mixture, beating until well combined.
    8.  Continue alternately adding the polenta and fruit pulp until it is all incorporated into the cake mix.
    9.  Divide the cake mix evenly between the two loaf tins.  Bake for 40 - 45 minutes or until a skewer inserted into the centre comes out clean.
    10.Remove from the oven and leave in the tins to cool a little before turning them out on to a wire rack.

    To Finish

    Lemon Glaze

    Ingredients

    *  1 cup icing sugar
    *  zest and juice of 1 lemon

    Method

    1.  In a small bowl, combine the icing sugar, lemon juice and half the zest.
    2.  When the loaves have cooled, drizzle over the glaze and sprinkle with the remaining lemon zest.
    3.  Serve with natural yogurt.
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