Otago Daily Times

Poppy seed and co­conut cake with lemon and lime syrup

Makes 16 slices

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220g self­rais­ing flour

40g dessi­cated co­conut

2 Tbsp poppy seeds

3 large eggs, size 7

150g caster sugar zest of two lemons

3⁄4cup plain unsweet­ened yo­ghurt 100ml of ‘‘light’’ olive oil

Syrup 1⁄3 cup lime juice 1⁄3 cup lemon juice 50g sugar


Heat the oven to 180degC on bake.

Line the base with bak­ing pa­per and lightly oil the sides of a 21cm ring tin.

In a large bowl com­bine the self­rais­ing flour, dessi­cated co­conut and the poppy seeds, stir to mix thor­oughly and set aside.

Place the eggs and caster sugar in a mix­ing bowl and beat with an elec­tric beater un­til thick and creamy. Re­duce the speed to low, add the lemon zest and grad­u­ally add the yo­ghurt and the oil, beat in gen­tly un­til well com­bined. Fold the dry in­gre­di­ents into the beaten eggs, sugar and yo­ghurt mix­ture un­til just com­bined.

Spoon into the pre­pared tin and place in the pre­heated oven. Bake for 30­35 min­utes un­til a skewer in­serted in the cen­ter comes out clean. Leave to cool in the tin.

To make the syrup

Com­bine the juices and sugar in a small saucepan. Sim­mer, stir­ring con­stantly un­til the sugar has dis­solved then bring to the boil. Boil for 3­4 min­utes with­out stir­ring.

Make small holes all over the cake with a fine skewer and slowly driz­zle the hot syrup all over the cold cake un­til all the syrup is ab­sorbed. Cool.

Slide a knife be­tween the sides of the tin and the cake to loosen it. To en­sure the top sur­face of the cake is smooth and un­blem­ished, place a piece of non­stick bak­ing pa­per on a large flat plate and care­fully in­vert the cake on to this. Peel off the bak­ing pa­per, turn the cake right side up and gen­tly re­move the non­stick pa­per.

This makes a di­vinely de­li­cious pud­ding or serve as a lux­u­ri­ous treat with cof­fee.

Serve with thick plain yo­ghurt or whipped cream

Store in an air­tight con­tainer in the fridge for up to a week.

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