It’s been a while since I have tried a new cake recipe. This weekend, the request for some lemon and poppyseed cake had been formulated. There is this great recipe which you can find here. But I was looking for something a bit more rustic for the taste buds.
Doesn’t look so very rustic, right? But this is because we are not looking for dark-rye-bread-rustic but rather for ooh-this-reminds-me-of-cold-winter-days-rustic (you know that it is currently “winter” here in Mauritius, right?).
So here is the recipe: prepare 20 cupcake tins on your baking tray and preheat oven to 180 degrees. Beat 250g butter until soft and fluffy. Add 60g dark muscovado sugar (basically, it is dark brown, nearly black because it contains a lot of molasses which gives it a distinctive taste) and 120g cane sugar. Beat until very fluffy. Add a pinch of salt and one teaspoon of curcuma (because, according to Oma, if your cake is not yellow, or at least yellowish, it doesn’t deserve the name cake!) and then, one by one, 4 eggs and beat for 30 seconds to 1 minute in between adding the next egg. Add one teaspoon of lemon aroma. Add 250g flour and 5g of cream of tartar (or normal baking powder) in three batches, adding one to three tablespoons of milk if necessary. You should have obtained a light and very fluffy batter. Bake for 20 minutes.