JUNE 1 2019 LISTENER 39
here’s how I do it: dip the handle of a
regular teaspoon into the lavender oil,
then flick the tiny amount that gath-
ers on the handle
into the glaze.
Makes 1 stand-
ard loaf. l
MAGNOLIA
KITCHEN, by
Bernadette Gee
(Allen & Unwin,
$45)LO
TT
IE(^) H
ED
LE
Y
Lemon and
poppyseed
loaf. Left, pear
and chai loaf.
microwave in 30-second bursts
until the butter is just melted. Add
half the chai mixture to the mixer
bowl, beating well, then repeat with
the rest. Fold in the diced pear.
Pour a quarter of the batter into
the bottom of the loaf tin. Place
the 3 prepped pears in a row down
the centre of the tin, then pour
the remaining batter around them.
Sprinkle the batter with the brown
sugar. Bake the loaf for 50-60 min-
utes until golden brown. To check
that it’s cooked, insert a skewer into
the centre. If it comes out clean, the
loaf is done. Pay particular atten-
tion to the batter around the pears,
as this takes longer to bake.
Remove the loaf from the oven
and let it cool slightly in the tin
before tipping out onto a cooling
rack, taking care not to damage the
pear stalks. Drizzle the maple syrup
over the loaf while it’s still warm,
then slice and serve.
Makes 1 standard loaf.
LEMON AND POPPYSEED LOAF
2 eggs
250g caster sugar
350g plain flour
2 tsp baking powder
1 tbsp lemon zest
50g poppy seeds
150g butter
100g lemon juice
100g milk
dried edible flowers, eg, lavender,
pansies, cornflowers, sweet peas
GLAZE
100g icing sugar
2 tbsp lemon juice
¼ drop food-grade lavender oil
Preheat the oven to 170°C. Grease a
standard loaf tin with a little butter,
then line with baking paper.
Using a mixer, beat the eggs
and sugar until thick and fluffy,
then add the flour, baking powder,
lemon zest and poppy seeds and
beat until combined.
Place the butter, lemon juice and
milk in a microwave-proof bowl,
then microwave in 30-second bursts
until the butter is just melted. Add
half to the mixer bowl, beat well,
then add the rest and beat again.
Pour the batter into the prepared
tin, then bake for 50-60 minutes until golden
brown. To check that it’s cooked, insert a skewer
into the centre. If it comes out clean, the loaf is
done. Remove from the oven and cool slightly in
the tin before tipping out onto a cooling rack.
Combine the glaze ingredients, then pour over
the warm loaf so that it dribbles down the sides.
Top with a sprinkling of dried flowers.
The loaf can be sliced and frozen (put baking
paper between the slices to stop them sticking).
Slices can be heated in a microwave or toasted.
Given that this is such a small measurement,