poppyseed – My Whisk and I

Yields about 60 rusks.

250g butter, room temperature, cubed
300g sugar
6 eggs
4-5 lemons, 80ml of finely grated zest
4 x 250ml self-raising flour
5ml salt
80ml poppyseeds
500ml cultured buttermilk

Preheat your oven to 180℃ and line two 23cm loaf tins with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy.
Add the eggs one at a time and beat well to incorporate. Scrape the mixture down once or twice.
Add the lemon zest and mix through.
Now add the flour, salt and poppyseeds to another mixing bowl and stir through.
Alternatively add a few spoonfuls of flour and buttermilk, starting and ending with the flour mixture.
Mix on high speed for one minute.
Spoon the mixture into the loaf tins and bake for one hour.
Remove from the baking tins and cool on a cooling rack.
Cut the loaf into slices about 2 cm thick and then cut each slice into three pieces.
Space the rusks evenly on a baking sheet and dry in the oven at 100℃ for 3-4 hours.
Cool completely and store in a glass container.

These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.

200g flour
1,2ml baking powder
1,2ml bicarbonate of soda
1,2ml salt
15ml poppy seeds
105ml vegetable oil
210g sugar
grated zest of 1 lemon
3 eggs
150g sour cream
7,5ml vanilla
15ml lemon juice

Lemon Buttercream:
200g butter, room temperature
grated zest of half a lemon
10ml vanilla
15ml lemon juice
330g icing sugar, sifted

Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins).
Sift the flour, baking powder, bicarbonate of soda and salt together.
Add the poppy seeds and set aside.
Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on medium-high speed and mix for 1 minute.
Turn the mixer down to a slow speed and add the eggs, one at a time.
Turn off the mixer and scrape down the bowl.
Turn back on to a low speed and add the flour mixture a spoonful at a time.
Now add the sour cream, vanilla and lemon juice and mix until combined.
Divide the batter among the paper cups and bake for 25 minutes.
Remove from the oven and cool on a wire rack.

For the buttercream:
Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes.
Add the vanilla and lemon juice and mix until incorporated.
Turn the mixer to medium speed and add the icing sugar a spoonful at a time.
Pipe/spread on to the cupcakes.

Tag: poppyseed

Lemon-Poppyseed Rusks

Mini Poppy Seed Loaves