When we flew to the Anglo-Saxon regions , there is the nagging question that all self-respecting traveler curious: what will I eat good between mint sauce and fish & chips? ... If I do not had time to try anything during this short stay in Ireland, I still succumbed to one of the cakes softer and more fragrant I've ever been offered to taste. And I offer you the recipe below :

Ingredients for 6-8 persons:
120g unsalted butter at room temperature
175g caster sugar
2 eggs
zest of one lemon brushed brushed
175g cake flour
4 tablespoons milk
1 tablespoon poppy seeds

For the syrup:
175g icing sugar
juice of 2 lemons

Preparation:

Preheat oven to 180 ° C.

Beat with an electric mixer the butter and sugar until the mixture is pale and fluffy. Add half the flour, Poppy seeds and lemon zest, mix. Add two eggs, one after the other, then the remaining flour, and reduce all the milk.

Pour batter into a loaf pan greased and lined with a sheet of baking paper.

Place in oven and bake 40 minutes or until center is curved and the edges of the cake will be slightly away from the mold.

Prepare the syrup by heating gently with the lemon juice and icing sugar until the mixture becomes clear.

Once the cake is baked, poke it in several places using a metal pin or a wooden skewer. Let cake cool in pan, then pour the hot sugar syrup more easily seep through the holes made previously.

When the cake is cold, unmold it and cut it into slices. Serve with a spoonful of cream or a creamy Greek yogurt.

This cake is eaten at breakfast as well as afternoon tea. It differs from other lemon cakes from the subtle blend of citrus in the dough and the syrup that soaks and blue poppy seeds give a little effect in bringing original design is also a slight sensation of crispness.

A test now!

Courtesy of Liz Moore, Chef and Director of the Cooking School of Belle Isle Estate , Northern Ireland.

Keywords: kitchen Ireland , Ireland

This article was published June 14, 2008 at 8 h 30 min in category Gourmet . Follow the RSS comments.