Just a quick post this week, whilst I settle into my new ‘full capacity’ life.
I made these little cakes to pop into young Clancy’s lunchbox during the week. Our lemon tree is heaving with lemons – it’s unreal. And Clancy, who is not really a cake fan, actually loves lemon cake of all things.
You can substitute 100% wholemeal flour for the spelt flour, or even plain old white flour if that’s what you’ve got.
I iced these for some reason, this is not usual behaviour for me, but I have been playing around with yoghurt icing and I thought the two would make a lovely pair. If you do decide to ice your also, keep them out for an hour or 2 to dry, so you don’t end up with a sticky mess in the lunchbox.
Little Lemon, Poppy Seed + Yoghurt Cakes
adapted from Megan Gordon
– 1 and 1/2 cups spelt flour
– 2 tsp baking powder
– 1 tsp salt
– 1 cup turbinado sugar or natural cane sugar
– 1/4 cup poppy seeds
– zest and juice from 1 lemon
– 3/4 cup greek yogurt
– 1/2 cup mild olive oil, or melted butter
– 2 large eggs
for the icing
– 1/2 cup icing sugar
– 1 Tbsp greek yoghurt
Preheat oven to 190 degrees C.
Combine the dry ingredients together, whisk lightly and set aside.
In another mixing bowl combine the wet ingredients; the eggs, yoghurt, oil, lemon juice and zest and mix on high speed for a minute. Pour in the dry ingredients and fold through gently until just combined.
Place spoonfuls into a 12 capacity (greased or into cupcake cases) muffin tin until mixture is finished, and distributed evenly.
Bake for 25 minutes or until a skewer comes out clean.
Leave to cool on a wire rack.
While the cakes are cooling, make the icing by whisking the yoghurt and sugar together with a fork, until smooth. If it is not runny enough you can add a little bit more yoghurt, but go slow! And conversely if the mix is a bit runny you can add more sugar, or cornflour to thicken it up.
Use a spoon to drizzle the icing onto the cakes, and leave for an hour to dry.