Wednesday 18 October 2017

Lemon and Poppyseed All-Day Cake... for baby George.

When a friend delivers a scrumptious baby boy you make cake. Just a simple cake. The kind of cake you can eat no matter what time of day it is because I'm told, the days and hours all meld into one.

AND cake is for celebrating and what better reason to celebrate than welcoming a new baby??!

lemon and poppy seed all-day cake | salt sugar and i

When I went over to visit the brand spanking new parents and bubba I brought lemon and poppyseed afternoon cake, still warm from the oven. I knew that morning while I lazily lazed in bed dreaming of food that I wanted to take something, some sort of food as a gift. You see, it's important to always have snacks, and tasty ones at that. I was also sure that the new little one had been keeping them pretty busy so it was something I could do while their arms were newborn full. Never having made this recipe before I was in somewhat risk of turning up empty handed but I was quietly confident (the only one home was Arty so yes... quietly confident) as it's a Julia Turshen recipe and, touch wood, hers always turn out delicious and without drama.

It did not disappoint. Not only was it simple, moist (yes it's ok to use this word) and not too sweet, it was the perfect type of cake to be eaten any time of day, not just afternoon like the recipe says. PLUS, just like Julia says in the intro to the recipe, it's a great one to have up your sleeve. It's up mine now that's for sure. She also throws some spin-offs to the recipe (this is one) so you can swap up the citrus, take out the poppy seeds or add different extracts for whatever might tickle your cake cravings.

lemon and poppy seed all-day cake | salt sugar and i

Now I'm going to say I think it was enjoyed by all... otherwise everyone was very polite and have great poker faces but I'm going to go with the first one and the fact that I enjoyed it so think you would too.

If you know someone who just had a baby I suggest you make this for them. It won't matter what time of day you visit, it can be for breakfast, second breakfast, morning tea, arvo tea or even dessert. And if you don't know anyone who's just had a baby, add this one up your sleeve and make it just because my friends had a baby.

And the new bubba.... he's so delicious. George. Welcome!

lemon and poppy seed all-day cake | salt sugar and i

Lemon and Poppyseed All-Day Cake

recipe from Small Victories by Julia Turshen

120g (1 cup) all-purpose flour
50g (1/2 cup) almond meal
1 1/2 teaspoons baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
2 eggs
120ml (1/2 cup) extra virgin olive oil*
100g (1/2 cup) white sugar
1/2 teaspoon vanilla extract
grated zest of 1 lemon, plus 60ml (1/2 cup) fresh lemon juice
icing sugar, for dusting

* I used half extra virgin olive oil and half regular olive oil
** I used raw sugar (it's what we had on hand)

Preheat your oven to 180C/350F. Butter the bottom and sides of an 8 inch (20cm) round cake tin, then line the bottom with a circle of baking paper and then for good measure, butter the baking paper. Set aside.

In a medium bowl, whisk together the flour, almond meal, baking powder, salt and poppy seeds. Zest the lemon over this bowl to catch all the zest and any extract oils that come with it.

In a large bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until sugar is dissolved (test by rubbing some of the mixture between two fingers). Whisk in the vanilla and lemon juice. Whisk in the flour mixture.

Pour the batter into your prepared cake tin, making sure you get all the batter out of the bowl. If you have any large air bubbles, hold the tin just a little bit above the counter and then drop it on the counter to eliminate any air bubbles.

Bake until the cake is beautifully golden brown and a toothpick inserted in the centre come out clean, 25-30 minutes. Transfer the cake, still in its pan, to a wire rack and let cool completely ***. Once cool, use a butter knife to loosen the edges of the cake from the pan and invert onto your work surface. Peel off the baking paper and invert it again, dome side up.

Just before serving, dust with some sifted icing sugar.

***I did not do this, I was impatient and running late. Plus who ever turns their nose up at warm cake??!


  1. Bringing cake is such a lovely thing to do for new parents! They are lucky to know you :)

  2. I have a George...but he is 8 now. This sounds like a perfect gift and a delicious cake. How thoughtful of you.

    1. Thanks Jane! I bet your George is now the one eating the cake :)

  3. It sounds great. It's a lovely cake. Thanks for sharing the recipe :)


Thanks for stopping by, I love hearing from you! x


#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini