Spring inspired Easter cake and Lemon and Poppyseed cake recipe

OK I know I normally go overboard with ruffles, and ribbons and well pretty much everything. But this time I decided to go simple.

Y'know and let the delicious lemon and poppy seed cake speak for itself.

I've popped the recipe for this cake below so you can try it out yourself. To decorate, just layer the cakes up pop on a crumb coat, make sure the top is even/flat and using a stiff butter cream apply the yellow butter cream around the edge with an offset spatula (or butter knife) using long even upwards strokes.

OK it's a little bit trickier than I made it sound but you get the picture.

I have a skewer in the center, and I chilled the cake in between adding each layer. Oh plus I cut off the brown edges of the cake so it looks nice in the picture (y'all don't have to do that).

Then 'cause it's Easter soon I added some little speckled chocolate eggs.

I'm hoping to pop up a youtube video soon making up a layer cake, I've just been an insy bit sick lately.

Oh and if simple is just not your thing then below is my Easter cake from a couple of years back

CLICK HERE for DIY instructions on how to make a Rainbow ruffle layer cake

Lemon and poppyseed cake 
Cake in pictures baked in 6" tins. To make a cake as tall as the picture you will need 1 plus another 1/2 batch of this recipe which will make a total of 6 layers.  The cake can also be baked in one 8" tin for 1hr.

Cake in picture is filled with alternate layers of butter cream and  homemade lemon curd/ butter.
 
300g flour (10 5/8oz)
1 Tbsp (1 US Tbsp + 1 tsp) Baking powder
100 g (3 1/2 oz) almond meal (ground almond)
40 g (1 3/8oz) poppy seeds
170g (6oz) unsalted butter room temp
230g (8oz) caster sugar (or regular granulated white sugar)
Grated rind from 2 lemons
4 large eggs
170g (6oz) low fat yogurt (I used Chobani plain)
1/2 cup low fat milk

Line pans and preheat oven to 180 C (170 C fan forced) (350 F).

In large bowl sift together flour, baking powder and almond then mix in poppy seeds pop aside.

In a separate bowl combine milk and yogurt and set aside.


Using electric mixer cream  butter and sugar together at high speed until light and fluffy (a couple of minutes).

Reduce speed to medium low and mix in eggs one at a time, scraping down sides as required.  Add the lemon rind.


Reduce speed to low and add 1/3 of the flour mixture mixing until just combined. Scrap down sides and add half of the milk mixture once again mixing at low speed until just combined. Repeat process adding flour, milk and then finishing with the flour mixture.

Divide mixture evenly between 2 tins, place in the middle rack of preheated oven and bake for approx 50 mins or until the top is golden and a skewer inserted into cake comes out dry.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry and Brown Sugar Peach pancakes

Weekends are made for pancakes around here.

Pretty much most every Saturday I whip up a batch of easy mix pancakes (or the kids do), then we pop out a whole heap of toppings, the kids get out the plates and cutlery and we all sit down together for a family breakfast.

Yup, it's our thing at the moment and it totally makes me happy :)

Over the past few months we have been having raspberry and fresh peach pancakes, along with our usual blueberry, maple syrup, cinnamon sugar and bacon. But sadly I guess it's the end of stone fruit season around here and the peaches this week were less than perfect.
 
So although in general I prefer my fruit fresh and uncooked I fried them up with a dab of butter and a few spoons of brown sugar.

With a dash of maple syrup, some raspberries and a sprinkle of cinnamon everyone seemed happy.

Phew crisis averted, time to sit back and enjoy my morning coffee.

Easy Mix Pancake recipe
we have a few different pancake recipes but this one is easy to make, is not overloaded with sugar, the kids can whip them up and they cook quite quickly. I usually make them smallish so the kids can try out a few different pancake topping versions, plus I make a few extra small ones for the kids dolls/special toys.

1 1/2 cups self raising flour (US rounded/generous cups)
1 tsp baking powder
2 Tbsp caster sugar (US 2 Tbsp + 2 tsp)
1/8 tsp salt
60 g (approx 2 oz)  unsalted butter, melted
2 Eggs
1 cup trim (2%) milk (8 fl oz)

Sift together flour, baking flour, sugar and salt.

Add the butter, eggs and milk and mix well with a whisk until no lumps remain. Allow to stand for 15 minutes

Set the oven on very low heat and pop a serving plate onto a rack in middle of the oven.

Heat large frying pan to medium heat. Rub a small amount of butter onto frying pan, spoon dollops of pancake mixture into pan and smooth into an even circle with back of spoon. Cook on one side until the sides set (they will look dull instead of wet and shiny) and bubbles appear. Using a flat spatula flip the pancake and cook the other side until golden.

Remove from frypan and pop onto the warming plate in the oven until all pancakes are cooked.

Serve with topping of choice.

Toppings - yes we have all these toppings on the table to choose from
Brown Sugar Peach - saute 2 sliced peaches in pan at medium high heat with 1 Tbsp butter and 2 tsp brown sugar.
Raspberries - we use frozen berries for economy and heat in the microwave for a minute or 2 to make a 'compote'.
Blueberries - same as the raspberries we ususally use frozen, heat in microwave and serve warm
Cinnamon Sugar
Bacon
Maple Syrup

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Strawberry Layer Cake and Tickle the Imagination issue 15

Get ready to party! I've shared one of my most requested ever recipes in this months issue of Tickle the Imagination magazine.

This Strawberry Layer Cake has been on the menu for my kids parties for years and it's always a been favorite.


Plus I have included a step by step tutorial to make the modern pressed flowers decorating the cake and a recipe for delicious cream cheese frosting.

Tickle the Imagination Issue 15

Oh and in case you can't tell from my lead it it's Tickle the Imagination's PARTY issue, which is always fabulous! Make sure to check out some of the other amazing articles from some of my favorite contributors.

Tickle the Imagination magazine is available to buy online, at some newsagents or you can read it online free. CLICK HERE for links.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.