It's time for another Secret Recipe Reveal Day! I love being a member of the Secret Recipe Club. Each month, we are assigned a blog (in secret) and we have to choose and make a recipe from that blog and reveal our chosen recipes on the same day. The club has grown so big that we are now divided into groups and I believe there is a waiting list to join.
My assigned blog this month is The Saucy Gourmet. Shari is a food blogger and food photographer who loves food! Her blog is full of delicious recipes but of course I headed straight for the dessert section. What a wonderful range of choices for me. I narrowed it down to chocolate and peanut butter trifles, chocolate mint squares, red velvet towers and inside out upside down pineapple cheesecake. In the end I chose her lemon and poppyseed tea cake as they are one of my favourite cakes.
They were quick and easy to make and tasted absolutely delicious! The only adaptation I made was to add some lemon juice to the cake as I love a good tangy, lemony cake :)
mini bundts and mini cakes - the shapes didnt turn out from the mini cake mould but the mini bundts looked great!
Recipe adapted from The Saucy Gourmet
Makes 30 mini cakes and 4 mini bundts of the size shown
For the cakes
375g flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 tablespoons poppy seed
140g butter
200g sugar
2 eggs
365g yoghurt (1.5 cups)
juice of 1/2 lemon
zest of 1 lemon
For the lemon glaze
185g icing sugar
2-3 tablespoon of lemon juice
- Preheat the oven to 180C.
- Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, beating until incorporated after each one.
- Beat in the lemon zest and lemon juice.
- Beat in one half of the dry ingredients until just incorporated.
- Beat in one third of the yogurt.
- Beat in half of the remaining dry ingredients.
- Beat in a second third of the yogurt.
- Beat in the remaining dry ingredients and then the remaining yogurt.
- Be careful to beat until just incorporated. Do not over beat.
- Pour batter into cake tins and bake for 15-18 minutes for the mini cakes, 20-25 minutes for the mini bundt cake. If you are making a large cake you will need to bake for 30-40 minutes, depending on the size of your cake.
- The cakes are done when a skewer inserted into the centre comes out clean.
- To make the lemon glaze, whisk the icing sugar and lemon juice 1 tablespoon at a time until it reaches the right consistency you require. You can always add more sugar if you want it thicker or more lemon juice if you want it thinner.
I LOVE the Secret Recipe Club too Ros and this is a GREAT choice too! Karen xxx
ReplyDeleteI love the club too and this cake was amazing! xx
DeleteThe mini bundts did indeed look great. They make such a great presentation for an individual serving. And I don't know anyone who doesn't like lemon poppy seed cake--yum!
ReplyDeleteMini bundts are my new obsession although I tend to eat to many as they are only little :)
DeleteI love the sound of these, especially with the lemon glaze. The mini bundts are just my size, too! :)
ReplyDeleteI love the mini bundts too!
DeleteThey are too adorable for words! Love the mini Bundt format, you did a great job!
ReplyDeletehappy Reveal Day!
Thanks! They were cute and delicious :)
Deletelovbe these tea cakes look adorable and delicious!!
ReplyDeleteThese look so good! I haven't had anything lemon poppyseed-y in such a long time... Perhaps it's time? I love how cute the little bundts look!
ReplyDeleteI love lemon and poppy seed - such a great combination and the little bundts are definitely cute!
DeleteThe mini bundts turned out just perfect! These sound just delicious - I'd love these for my afternoon tea snack!
ReplyDeleteThanks! They were all eaten very quickly!
DeleteOh yum!!!
ReplyDeleteI've made lemon poppy seed muffins before, so I know this would be delicious. What a wonderful afternoon treat this would be.
ReplyDeleteThey do make a great afternoon tea treat :)
DeleteThese look wonderful - I love the lemon/poppyseed combination and the addition of yoghurt would add that extra tang I'm sure - delicious!
ReplyDeleteThanks! They were light, moist and delicious :)
DeleteLove the little cake and bundt moulds and poppy seed and lemon is the perfect combination...I've had a recipe on my to do list for ages but haven't quite gotten round ot it yet! I love the sound of the Secret Recipe Club...I might have to check it out! :-)
ReplyDeleteI think there's a waiting list for the secret recipe club but it's worth it - its so much fun! I have a slight obsession about mini bakes now :)
DeletePerfect with a cup of tea! Great SRC pick!
ReplyDeleteThe cakes look gorgeous!
ReplyDeleteI would love to have you share this (or any other of your recipes) at Wednesday Extravaganza - my Foodie Link Party, and maybe claim a spot with a lifetime feature on my Wall of Fame. Here is the link:
http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html
Can't wait to see you there!
Thanks for the invite, will be over to look shortly.
DeleteThe mini cakes are adorable -- perfect pick for SRC!
ReplyDeleteThe mini bundts are so cute, I didn't even know such things existed! Lemon and poppyseed is one of my favourites, yum!
ReplyDeleteI got the mini and super mini bundt tins from America and absolutely love them. I love lemon and poppyseed too :)
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