最近留意到大家都被懒虫病毒袭击，我也难免被虫吞噬了一半的意志。姑姑七年后从游柏斯，我也忙于准备和做导游，所以又有借口让自己暂时放缓上贴子的速度。
找来了一个简易又好吃的香橙罌粟籽小蛋糕食谱，配搭这个mark了很久的腰豆蜜糖的glaze，只要小小的装饰，好吃又讨喜。
Moist Orange Poppyseed Cake
1 large orange, peeled and roughly chopped (I used 1 small orange and 70g
apple puree).
185g butter, melted
3 eggs
1 cup caster sugar ( I used ¾ cup)
1 ½ cups self raising flour
2 tbs poppyseeds
Method
1. Preheat oven to 170C
2. Grease mini bundt cake tin well.
3. Puree whole orange in food processer. Mix in apple puree.
4. Add melted butter, eggs, sugar and mix well.
5. Add flour and poppy seeds and mix with a hand whisk until well
combined. Pour the batter into the tin.
6. Bake for 15 mins or until cooked when tested.
7. Allow to fully
cool before removing from the bundt molds. Use a small silicone spatula
or non-metal knife to help carefully release the cakes. Turn onto a
cooling rack, then glaze and serve.
Vanilla
Cashew Cream Glaze
3/4 cup raw cashews,
soaked for at least 4 hours or overnight
1/3-2/3 cup
unsweetened almond milk
3 tablespoons honey
1 teaspoon pure
vanilla extract
pinch of salt
Method:
1.
Drain and rinse the soaked cashews and place them
in a high-speed blender with 1/3 cup milk, the honey, vanilla, and salt.
2.
Blend until creamy and smooth, slowly adding more
milk to thin out if necessary. Scrape the sides as needed.
3.
Chill in a bowl until ready to use. Glaze
thickens a bit as it sits.
4.
Invert the cakes and dip into the glaze letting
the excess drip off.
5.
Top with poppy seeds, lemon zest, and/or
sprinkles. Glaze does not fully set.
Serve.
Recipe adapted from:
Best Recipes.com.au
Edible Perspective
http://www.edibleperspective.com/home/2013/4/26/lemon-poppy-seed-mini-cakes.html
