If you have been playing along at home you will know that we are the proud owners of many kilograms of lemons that The Hungry Dad picked from his mum’s lemon tree. I have been busy coming up with ways to work their citrusy goodness into all manner of baking. This is not a difficult task, as I am utterly in love with lemon cakes/tarts/biscuits/cookies… Continue reading
Hands up if you don’t love chocolate mousse? [Peers around to see no hands raised]. Just as I thought. I personally love it but am often put off by the thought of making it as it always appears so faffy. Continue reading
I love coconut in all of its forms – freshly cracked, desiccated in cakes, served alongside spicy curries in a sambal, and especially coconut milk. Continue reading
I go through so very many eggs every week. Aside from eating them lots – as a vegetarian they are one of my main sources of protein – readers will know that I bake like a woman possessed, and most cakes, custards, brownies etc contain plenty of eggs. Continue reading
I love lemon! And it just so happens that the Hungry Dad conducted a raid on my mother-in-law’s lemon tree recently, meaning our lemon bowl doth overflow. We will be taking Beyonce’s advice and making lemonade and I have already turned these luscious citrus fruits into a swoon-worthy pudding, and these beautiful lemon poppyseed cupcakes.
I had some lemon curd in the fridge so I decided to add a creamy, lemony filling to each cake to really make these cupcakes pack a lemon punch.
I have a feeling I will be making these again very soon – this batch vanished in the blink of an eye when I shared them with my work colleagues in exchange for a donation to MSF.
They are fast and simple to make, and you can freeze the un-filled cakes for a few weeks if you need to.
GATHER:
185 grams diced butter at room temperature
Grated rind of one large or two smaller lemons
3 eggs
2 cups self-raising flour
¾ cup of milk
20g poppy seeds
¾ cup caster sugar
170 grams lemon curd
LET’S GET TO IT:
Preheat oven to 170C. Line a 12-hole cupcake pan with wrappers..
Place all ingredients, except the seeds and curd, into the bowl of an electric mixer and blend on low speed until combined.
Increase speed of mixer and mix until mixture is smooth.
Stir in seeds with a spoon.
Pour into cupcake wrappers
Bake for 26-ish minutes/until a skewer comes out clean.
Set aside to cool completely, then use a small sharp knife to cut a circle out of the middle of each cake. Do not cut down to the bottom. Set piece aside, add a tablespoon of curd then gently replace cake core.
My love of cheese is well-documented to those who know me in real life. Give me a glass of wine, a plate of cheese and you will have my gratitude for life.
I particularly love strong cheeses like ripe bries and bitey cheddars but just recently I have a newfound respect for ricotta. This versatile soft cheese can be used for sweet and savoury dishes. It lends itself to being baked in a cake, oven-baked as a savoury side dish, added to frittatas, stirred through pastas… Continue reading
Growing up, my mum used to make tabouli all the time for picnics and barbecues. The suburb where I grew up was all white bread and vegemite so this salad was an exotic addition. Continue reading
I am team caramel through and through. Even as a kid, on that rare occasion that I was allowed to get a milkshake at the milkbar (with the words ‘share it with your brother’ ringing in my ears) I chose caramel. Continue reading
Not tooting my own horn or anything but my vegetarian lasagne rocks. I know this because Misses 8 and 10 demolish bowls and bowls of it every time I cook it. Continue reading
Regular readers will know I love unfussy, classic baking. No fancy fondant or cumbersome techniques for me – I like a cake that I can quickly put together, pop in the oven and remove and eat a short time later. Continue reading
the hungry mum 