Delice, I say, not a gateaux, as they called it in the recipe in the latest GF.\u00a0 I liked the look of it, I liked the idea of using poppy seeds\u00a0 in something other than cheese biscuits.\u00a0 So I made half a portion, but I used the regular sized tin, which made things complicated when trying to slice it in layers.\u00a0 I managed, in half, not 3 layers.<\/p>\n
So, the baking bit; 100 g of melted and cooled butter, 2 whole eggs Kitchen Aided with 110 g of sugar, then the butter got poured in slowly, then 110 g of plain flour and 1\/2 tsp of baking powder. My own( \ud83d\ude42\u00a0 and rather decent oven baked it for about 22 minutes in 180 degrees.<\/p>\n
While it baked, the buttercream happened; 25 g of toasted poppy seeds, 100 g of soft butter, 175 g of icing sugar, zest of half a lemon, 1 tbp of lemon curd and a splash of milk all Kitchen Aided.<\/p>\n
A bit of lemon syrup, too; juice and zest of 1 lemon, 25 g of sugar and a splash of water or limoncello, which I hate, so obviously had none at home.<\/p>\n
Once I managed to slice the cake, I soaked the base with the syrup, then onto it went the buttercream, the cake and on top the fondant icing, made of 200 g of icing sugar, juice of half a lemon and a touch of yellow food colouring.<\/p>\n
It sat in the fridge( my own, awesome, massive fridge, that has space for everything!!!) for 4 hours and set beautifully, cut without effort. Florian pigged 3 slices in no time, I’m finding it quite sharp, maybe too much syrup? Maybe 3 layers would have made it different. Nevertheless, it’s very good. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
Delice, I say, not a gateaux, as they called it in the recipe in the latest GF.\u00a0 I liked the look of it, I liked the idea of using poppy seeds\u00a0 in something other than cheese biscuits.\u00a0 So I made half a portion, but I used the regular sized tin, which made things complicated when … Continue reading Lemon and poppy seed delice.<\/span>