Lemon poppy seed loaf with recipe (柠檬罂粟籽蛋糕)
Ingredients:
120g butter
3/4 cups of sugar
1tsp lemon zest
2 cups of self raising flour
2 eggs
1/4 salt
1/4 cups of lemon juice
1/4 Chopped peanuts
1 tsp poppy seeds
Mix butter, sugar and lemon zest until smooth. Add eggs and mix well. Sift flour, lemon juice and salt into the mixture and mix. Add the poppy seeds and walnuts and mix until no dry flour.
Preheat the oven 180 degrees
Bake for 45-50 minutes
Icing: mix lemon juice and icing sugar until it forms a consistency of tomato sauce.
How to make 1 cup of self raising flour:
Mix 1 cup plain flour, 1/2 tsp salt and 1.5 tsp baking powder.
Music: Bossanova
Musician: Ilya Truhanov
Vegan Matzoh Ball Soup & Poppy Seed Cake | Chef AJ LIVE! with Mark Cerkvenik
SPECIAL BONUS OFFER: Send proof of purchase of the paperback, Kindle, or audiobook of Food Is Climate to foodisclimate@gmail.com, write CHEF AJ in the subject line, and you will be sent a bonus file of more than 25 low-fat, sugar-free, vegan recipes (in addition to the more than 65 in the book).
Mark Cerkvenik
Let’s Eat Great Food
Mark was born and raised on the southwest side of Chicago and worked in healthcare for nearly 40 years. Growing up and through most of his early adult life, he ate a diet consisting of roast beef, cheese burgers, fried chicken, french fries, veggies cooked in butter and salads swimming in dressing. Mark struggled with his weight throughout his life and tried many approaches to improving his health.
For almost 15 years he worked in leadership roles at Loyola University Health System and Northwestern Medicine training and coaching clinical leaders whose departments saw thousands of patients dealing with chronic illnesses. He often thought there must be a better way to treat and prevent diseases besides frequent doctor visits and a lifetime of prescription drugs. In addition to his own health issues his parents, in-laws and close friends suffered from acute or chronic health issues largely as a result of their food choices.
Mark was a vegetarian (eating cheese, fish and veggies) for over 25 years, but not until he adopted a whole food plant-based diet in 2018 did he see tremendous improvement in his health and a path to maintain a healthy weight. Through the evidence based research by the Physicians Committee for Responsible Medicine (PCRM) he learned an approach to improving his health and preventing and/or managing chronic illnesses such as diabetes, heart disease and cancer and now is focused on sharing this knowledge in his community.
In addition to being licensed by PCRM as a Food For Life Instructor, Mark provides coaching for individuals and couples on transitioning to a sustainable plant based diet as well as workshops and workplace seminars on a variety of health related topics.
You can find Mark at letseatgreat.com ,on Facebook or travel options with Mark at
Uncle Mark’s Matzo Ball Soup
Matzo ball ingredients
1 cup matzo meal
¼ cup potato starch
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh ginger, or to taste
1 teaspoon minced fresh dill
½ teaspoon freshly grated nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
Kosher salt and black pepper - or replace with no-salt seasoning
¾ to 1 cup chickpea cooking liquid (from home-cooked chickpeas or about two 15-ounce cans, preferably low-sodium). Adjust as needed
Broth ingredients
8 cups vegetable broth or water
2 medium carrots, peeled and diced
2 stalks celery, diced
½ kohlrabi, peeled and diced
1 leek, white and light green parts only, cleaned and diced
1 yellow or white onion, peeled and diced
3 garlic cloves, chopped
Kosher salt and black pepper - or replace with no-salt seasoning
Chopped fresh herbs (such as dill, cilantro, parsley or basil), for serving
Hot Sauce for serving (optional)
Uncle Mark’s Poppy Seed Cake
My Aunt Marie used to make a poppy seed cake for the holidays that was made with butter, eggs, sour cream and white sugar. I really missed the flavors and came up with my own version. I have 2 nieces, a great niece and nephew and am passing on a much healthier version to them!
This recipe replaces sugar with organic medjool dates and uses the viscous liquid from chickpeas, aquafaba in place of butter.
Ingredients:
4 tablespoons of chia seeds.
1 cup of water
¾ cup of pitted organic medjool dates
1 cup of unsweetened almond milk
2 ½ teaspoons of active dry yeast
¼ cup of warm water
1 cup poppy seeds
16 oz aquafaba. Aquafaba is the viscous liquid from a can of chickpeas. You can also use unsweetened applesauce in place of aquafaba.
3-½ cups all purpose organic flour
1 teaspoon vanilla extract
Instructions:
In a small bowl, mix 4 tablespoons of chia seeds with 1 cup of water. Allow the chia seeds to sit in the water for 10-15 minutes. If you don’t have chia seeds use any vegan egg replacer. All you need is the equivalent of 4 eggs.
In a high speed blender, puree ¾ of a cup of pitted medjool dates in 8 oz of plant-based unsweetened milk. Proof 2 ½ teaspoons of active dry yeast in ¼ cup warm water.
Pour the pureed medjool dates and milk and the proofed yeast into a large bowl. Add the poppy seeds, aquafaba, flour and vanilla and mix until everything is well blended with no lumps. Fold this batter into a non-stick bundt pan and allow it to rise for 1 hour or until it reaches ¾ of the way to the top of…
Almond Poppyseed Cake with Berries and Mascarpone
Recipe:
This luscious, buttery cake with a hint of lemon is perfect for a summer party. It will keep well, in fact it is better the next day. It can also be made year round - fill it with jam and cream or dried fruit compote when fresh berries are not available.
Limoncello and Poppy Seed Cake with Beautiful Edible Flowers
Such a pretty cake but so straightforward! This cake has a lemon and poppy seed sponge with a limoncello icing and edible flowers from Nurtured in Norfolk.
Thank you so much to the awesome UWE Film students, Chris Danter and Alice Flood, for all their hard work!
Please LIKE and SUBSCRIBE!
Lemon and Poppy Seed Cake with Limoncello Buttercream
Ingredients
Sponge
250g unsalted butter, softened
250g caster sugar
250g self-raising flour
1 tsp baking powder
5 medium eggs
2 tbsp milk (whole or semi-skimmed)
1 tsp fresh lemon zest
Dash of lemon juice
Buttercream
250g unsalted butter. Softened
500g icing sugar
2-3 tbsp limoncello
Method
1. Oven on to 180°C/fan 170°C. Line 2 x 6 inch cake tins with butter and baking parchment.
2. Butter into stand mixer with whisk attachment. Beat until fluffy and pale. Add sugar and beat until well combined.
3. Break eggs into bowl, add milk and whisk together.
4. Sift flour, baking powder and salt into another bowl.
5. Switch to paddle attachment. Add half the flour mixture. Mix on low speed until combined. Add half the egg mixture. Mix on low speed until combined. Repeat. Add a dash of lemon juice and a tablespoon of poppy seeds. Mix briefly to combine.
6. Divide batter into tins. Smooth. Bake in middle of oven for 20-25 minutes until golden brown and skewer comes out clean.
7. Cool in tins for 10 minutes. Tip onto cooling racks. Leave to cool.
9. To make buttercream, place butter into stand mixer with whisk attachment. Beat until fluffy and pale. Sift icing sugar into bowl. Add half the sugar to butter, beat until combined and smooth. Repeat. Add 2-3 tablespoons of limoncello. Beat to combine.
10. Use bread knife or cake leveller to make each sponge flat and level.
11. Put one layer on your serving plate. Pipe or spread on buttercream. Put other sponge on top. Spread icing over the top of cake and around the sides. Use a cake scraper or palette knife to get even sides.
12. Decorate the sides and top with edible flowers.
Lemon Poppy Seed Loaf Cake | Sundaebake
Lemon Poppy Seed Loaf Cake
Recipe
175g butter
175g caster sugar
Zest of 2 lemons
3 eggs
250g self-raising flour
50g poppy seeds
4 tbsp natural yogurt
Cream cheese icing
100g cream cheese
1 tbsp caster sugar
2 tsp lemon juice
1 tbsp natural yogurt
1. Preheat the oven to 150°C. Line a loaf tin.
2. Whisk together the butter and sugar until light and creamy. Add in the eggs and lemon zest, mix well. Fold through the flour, poppy seeds and yogurt until well combined.
3. Pour into the prepared loaf tin and bake for 1 hour and 10 minutes. Cool
4. For the icing mix together the cream cheese, caster sugar, lemon juice and yogurt until light and creamy. Spread over the top of the cooled loaf cake.
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Music -
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
ORANGE & POPPY SEED CAKE - a moist and delicious cake that's full of flavour and so easy to make!
Orange and poppy seed cake will be your new family favourite. It's always great to have a reliable recipe that you know is going to work for you every time - here it is - let's get started!
Ingredients:
Orange juice* 150mL
Yoghurt 200g
Oil (vegetable) ½ cup (125mL)
Eggs 2
Sugar 100g
Self raising flour** 2 cups (500mL)
Marmalade*** 2 table spoons (about 75g)
Poppy seeds 2 table spoons (about 30g)
Rice flour 1 table spoon (about 10g)
*I juiced 2 medium size oranges, but store bought orange juice is fine, too.
** If you don’t have self raising flour, just add 2 teaspoons of baking powder for each 1 cup plain flour.
***Or apricot jam
#orangecake
#orangerecipe
#orangepoppy