Sunday, 22 March 2009

Number One On the Poppy Chart!

Too make up for some lost time, here is a new recipe just in time for Spring.

In the last post, I mention that we are often restricted in being creative in baking. Well, this is true to a degree but you can make slight changes in the flavour as long as you stick to the basic recipe.

There are some staple recipes in baking that I'm sure if you're willing, you can adjust to seasonality or availability. Today is the perfect example. This is a fairly standard recipe that I have taken and tweaked it a little to call it my own. You can do the same.

Lemon-Cranberry Poppyseed Loaf

350 g (1.5 Cups) A.P. Flour
2 Pinches (2 tsp) of Baking Soda
1 Pinch of Salt
250 ml Plain Yogurt
200 g Sugar
200 ml Canola Oil
2 Eggs, cracked
Splash of Vanilla Extract
Small Handful of Poppyseeds
Small Handful of Dried Cranberries
Finely Grated Rind of 1 Lemon
Dusting of Icing Sugar

Preheat oven to 350.

Butter loaf pan (approx. 1.5L) and dust with icing sugar.

In a large bowl, whisk together flour, baking soda and salt.

In a separate bowl, combine yogurt, sugar, oil, eggs, vanilla, poppyseeds and lemon rind.

Add wet mixture to the dry and fold in until combined. Add cranberries and fold in.

Pour into prepared pan and bake for 40 - 45 minutes. Let cool for 10 minutes.

Makes 8 - 10 slices.

A Humble Chef's tip: use a toothpick and insert in the middle to check to see if it is cooked. If it comes out dry, you're awesome!

Variation: try with a lime or an orange. It is virtually the same but still different.

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