Nectarine and poppyseed cakes

Nectarine and poppy seed cakes. Photo: Simon Lambert
Nectarine and poppy seed cakes. Photo: Simon Lambert

It's time for something small and sweet, says Alison Lambert.

I love to bake and I often like to offer "baby''-sized cakes for a change. This recipe will easily adapt with other seasonal fruit to pull you through the year!

 

Nectarine and poppyseed cakes
Makes 12 muffin sized cakes

Ingredients

2 Tbsp yoghurt, plain or peach
1½ Tbsp poppy seeds
120g butter, softened, plus extra for greasing
150g caster sugar, plus 1 Tbsp for topping
2 large eggs, beaten
170g self-raising flour a pinch of salt
3 fresh ripe nectarines, halved and stoned and cut into thin wedges
2 Tbsp runny honey

 

Method

Begin by mixing the yoghurt and poppy seeds together at least 1-2 hours before you start and ideally overnight as this softens the poppy seeds (it's not essential but helps).

Preheat the oven to 180degC.

Grease a 12-muffin tin lightly with butter. Cream the butter and sugar together in a bowl until pale and fluffy, then add the eggs one at a time, mixing well between each addition.

Sift over the flour and salt, add the yoghurt and poppy seed mixture and fold together until combined. Spoon the mixture into the prepared muffin tins, dividing it evenly and levelling the surfaces.

Place three slices of nectarine on top of each cake (but do not press them in).

Bake the cakes for 20-30 minutes or until well risen and golden brown. Test with a skewer. If it comes out clean then they are cooked. If not, return to oven for a further 5 minutes or so.

Remove from the oven and leave the cakes to cool in the tin for 5 minutes, then turn them out on to a wire rack.

Warm the honey and drizzle over the cakes, then sprinkle with the remaining sugar.

Enjoy!

 


• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.tasteofmylife.com

 

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