AND cake is for celebrating and what better reason to celebrate than welcoming a new baby??!
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.
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 Poppyseed All-Day Cakerecipe 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
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??!