Uncle Ted's Recipes #16: Lemon juice & curd with vanilla and poppy seed cake

 This is a recipe that I thought of from scratch and while it is rudimentary it is simple enough that even the most green of bakers should be able to make it easily.

This is a fairly light cake although it is quite moist and dense so once you have tried it according to this recipe then try playing around with the ingredient amounts.

Ingredients:

350-400g each of both plain and self-raising flour (don't feel afraid to add a little more flour if the mix ends up looking not dry enough)

200-300g lemon curd

5 Large eggs

2 Tablespoons sunflower oil

400g honey instead of sugar

1 teaspoon bicarbonate of soda or baking powder

lemon juice and grated rind of two lemons

100g poppy seeds

20-30ml vanilla extract

4-6 tablespoons brown muscovado sugar

Method:

Step 1 - Preheat the oven to either 200C fan-forced or 220C double-sided and line a deep baking tray with baking paper that you have crumpled and re-rolled out.

Step 2 - Sift the flour and bicarbonate/baking powder into a large mixing bowl and mix together and then create a well in the middle. On the side, crack the eggs into a bowl or jug and then beat them before adding in the oil and mixing well until the eggs and oil has a tiny bit of a cloudy tint to it

Step 3 - Pour the eggs and oil into the centre of the well in the flour mix and fold it until it is mixed all in. Afterwards, mix in the honey, lemon juice, vanilla extract and 2/3 of the poppy seeds and mix well until all is combined.

Step 4 - Spread half of the cake mix into the baking tray and then spoon in and spread all of the lemon curd on top of this. After the curd has been distributed as evenly as possible, spread on top the rest of the cake mix.

Step 5 - Sprinkle the remaining poppy seeds, grated lemon rind and brown muscovado sugar on top of the cake and then place into the oven for 30 minutes. Check when the cake is cooked by inserting a knife into it and if it comes out as mostly dry or with just a bit of lemon curd on it and no moist cake mix then its nearly cooked.

Step 6 - Leave to cool for 1.5-2.5 hours before serving with lemon and ginger tea or with a scoop of vanilla ice cream and a glass of white wine.

Uncle Ted's recipes #13: Fruit & rum fudge cake

Considering that people have been asked to keep going out to the shops to a minimum during the lockdown I made this easy and minimal cake recipe so that people can have something nice to snack on with a cup of tea during these trying times.

Ingredients (makes 8 portions):
500g mix dried fruit
200-350g clear honey
15ml white rum
1/2 teaspoon bicarbonate of soda
6 eggs
250g rice flour
250g self-raising flour
2 teaspoons of ground cinnamon (optional)
100-200 diced fudge

Method/cooking process:

1. Pre-heat the oven to 210C double-sided
2. Sift the flour and bicarbonate of soda into a large bowl and then stir together before making a well in the middle
3. Beat the eggs in a jug or large mug before pouring into the centre of the well in the flour mix and folding into the mix until it is largely or entirely mixed in
4. Add in the rum and honey and mix normally until it is all mixed in and if it ends up being too liquidly then add in a few more tablespoons of rice flour and fold it in
5. Mix in the fudge and fruit before placing into a deep oven tray that has been lined with greaseproof paper
6. Place into the oven for 27 minutes while double checking at the 20-25 minute mark to make sure the cake isn't burning
7. Remove from the oven once the cake is finished cooking and remove from the pan before folding the paper down on the sides and letting cool for 2 hours
8. Cut up into eighths and serve with a cup of cinnamon tea or hot chocolate