A Tasty British Favourite, Introducing Caraway Seed Cake
Follow along with Simone as she takes you step by step through the stages to make this Victorian era classic cake which if you take our word for it, goes amazing with your afternoon tea!
By adding 6 scoops of Ensure Vanilla powder which contains 28 vitamins and minerals, including calcium, iron and zinc will also give your nutritional intake a bit of a boost.
As featured on My Market Kitchen 2020
Cooking Instructions
• Firstly line and then grease a 14cm x 21xm loaf cake pan and pre heat the oven to 180 degrees Celsius.
• Then in a bowl beat the butter, sugar, eggs, 6 scoops of Ensure Vanilla powder, custard powder and sifted flour with an electric mixer on low speed until it is all combined.
• Then add ½ cup milk and beat for a few minutes on high.
• Stir in the caraway seeds, then spread the cake mixture into the loaf pan and bake in a moderately slow oven on 160 degrees Celsius for about 50minutes to an hour.
• Remove from the oven and let stand for about 5 minutes before turning on to wire rack to cool.
• Slice and enjoy with a nice cup of tea.
Ensure Powder and Convenient Ready to Drinks can be purchased in quality pharmacies across Australia and New Zealand.
Please note that when cooking or freezing Ensure or Glucerna, there may be minor loss of some nutrients. Glucerna and Ensure are Foods for Special Medical Purposes. Use under Medical supervision.
Lemon Poppy Seed Cake Recipe
Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!
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More Cake Recipes:
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Ingredients:
For the cake:
2½ cups (315g) All-propose flour
1½ teaspoons Baking powder
1/4 teaspoon salt
1½ cups (300g) Sugar
4 tablespoons (35g) Poppy seeds
4 Eggs
3/4 cup (170g) Butter, softened
1/4 cup (60g) vegetable Oil
1 1/3 cups (320ml) Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
For the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
For decorating:
Lemon zest
poppy seeds
Directions:
1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.
Notes:
• When you making the cakes, if the batter is too thick, add few tablespoons of buttermilk.
• If your cakes came out flat, you don’t need cut the top.
• If you want more lemony flavor, add one more tablespoon to the batter or add 1 teaspoon lemon zest to the frosting.
Easy 5 minutes poppy seed cherry cake recipe! So tasty
A tasty poppy seed cherry cake recipe. This recipe is easy! Do you like a yummy poppy seed cake? You need to try this recipe
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Ingredients
400 g flour
1 teaspoon baking powder
1 teaspoon baking soda
200 g sugar
100 g ground poppy seeds
1 egg
50 ml oil
juice of half a lemon
320 ml milk
200 g sour cherry
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How to make Seed Cake
An easy, delicious recipe for Seed Cake - a traditional English tea cake, delicately scented with aromatic caraway seeds. Perfect at any time of day with a good cup of tea, in the traditional English style!
See the original post here:
Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
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my chocolate cake recipe
my Boston cream cake recipe
my chocolate cake roll recipe
my orange mousse cake recipe
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Quick and Easy Chia Seed Pie #425
Delicious and easy chia seed pie recipe. This pie can be the perfect base for a cake. Delicious and easy recipe, highly recommended!
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***
Baking dish: 22 cm.
Ingredients:
- 2 eggs
- 1/4 teaspoon salt
- 10 grams of vanilla sugar (2 teaspoons)
- 100 grams of sugar (1/2 cup)
- 90 ml vegetable oil
- 65 ml milk
- 100 grams of semolina (2/3 cup)
- 45 grams of chia seeds (3 tablespoons)
- 100 grams of wheat flour (1/2 cup)
- 1 teaspoon baking powder
Bake in preheated 325°F (170°C) oven / 25-30 minutes.
Bon appetit!
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