Victorian Citrus Glazed Poppy Seed Cake |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from Having Tea by Tricia Foley. Ingredients:
1/2 cup dark poppy seed |
1/2 cup milk |
3/4 lb unsalted butter, softened |
1 1/2 cups granulated sugar |
2 tablespoons brandy |
2 tablespoons grated lime rind |
1 tablespoon grated orange rind |
1 teaspoon dried lavender, powder (optional) |
8 eggs, separated, at room temperature |
2 cups sifted cake flour |
1/4 teaspoon salt |
1/4 cup fresh lime juice |
1/4 cup fresh orange juice |
2 tablespoons brandy |
1/3 cup superfine sugar |
fresh organic lavender flowers (or roses, for garnish) |
Directions:
1. Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
2. Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
3. Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
4. Continue beating for about 5 minutes, or until the mixture is very light and creamy.
5. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
6. Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
7. Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
8. Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.
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