Recipes continued
DESSERTS 
Glazed Orange Poppy Seed Cake Serves 8 125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
1 cup self raising flour
1/3 cup milk
1 teaspoon vanilla extract
¼cup poppy seeds Glaze
2 teaspoons orange zest ½ cup orange juice
½ cup caster sugar
1.Preheat oven to 150°C. Place wire rack on the bottom shelf in the sunken position.
2.Grease and line base of a 20cm cake tin.
3.Using an electric mixer, cream butter, sugar and rind until light and fluffy.
4.Add eggs one at a time, beating well between each addition.
5.Add flour and milk in two batches and mix until just combined. Fold through poppy seeds.
6.Place mixture into prepared tin and cook in oven for about 50 minutes or until cooked when tested with a skewer. If cake starts to brown too much before the inside is completely cooked, lay a piece of foil over the top of the cake, this will stop excessive browning.
7.Meanwhile combine the zest, orange juice and sugar in a small saucepan. Stir over a low heat until the sugar has dissolved; bring to the boil, simmer for 2 minutes.
8.Turn cake out onto a cooling tray with a baking tray underneath. Using a wooden skewer, poke several holes into the cake then pour the hot syrup over the hot cake.
Lemon Scones | Makes about 15 |
3 cups self raising flour
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter 420ml buttermilk
1.Preheat oven to 240°C. Place wire rack on the bottom shelf in the raised position.
2.Combine the flour, lemon rind, icing sugar mixture and butter in a food processor until the mixture resembles fine breadcrumbs. Transfer to a large bowl.
3.Add the buttermilk and mix until just combined.
4.Turn dough onto a floured surface and lightly knead until smooth.
5.Press dough out to about a 3cm thickness. Using a 5cm pastry cutter cut into rounds. Place rounds onto tray and bake in oven for about 15 minutes or cooked.
6.Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the middle is properly cooked lay a piece of foil over the tops of the scones, this will prevent excess browning.
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