Minus 15 to minus 25 isn't the normal temperature for our part of the world but this is what we are dealing with for the last 2 weeks. Everything is white and transparent with snow and ice. And it's like the nature prepares itself for renovation.
It's just the right time for some tea and cake. This time it's poppy seed cake with lots of poppy seeds that produce a crunchy pop sensation in the mouth.
- 100 gr all purpose flour, sifted;
- 100 gr poppy seeds;
- 1 Tbsp baking powder;
- pinch of salt;
- zest of 1 lime;
- 95 gr sugar;
- 70 gr butter;
- 150 gr sour cream(20% butterfat);
- 1 egg.
Combine flour, baking powder, salt and poppy seeds. Set aside.
Beat butter and sugar until light and fluffy. Beat in sour cream and lime zest. When homogenous, beat in the egg. Fold in the flour - poppy seed mixture.
Transfer the batter into a lined with paper 10x20 cm loaf pan. Bake for around 30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Tea Update(16.08.2012) - Just had this cake along with jasmine green tea and it's a heavenly combination.