Peppermint Magazine – August 2019

cake

250g unsalted butter, softened

grated zest of 2 lemons

3/4 cup caster sugar

3 eggs

2 cups Lighthouse Premium All Purpose
Plain Flour, sifted

1 1/2 teaspoons baking powder

15g strawberry gum powder

pinch of salt

50g poppy seeds

400ml milk

icing

(Best prepared the day before)

500g of Greek natural yoghurt

1/2 tsp salt

125g softened butter

1 cup icing sugar, sifted

1 tablespoon raw honey

Preheat oven to 180C or 160C fan forced. Grease and line a sheet pan

or lamington tray.

Place the butter, grated lemon zest and sugar into a bowl and use an

electric mixer to beat until pale and creamy. Add the eggs, one at a time,

beating well after each addition. Add the sifted fl our and baking powder

along with the salt and strawberry gum powder to the creamed butter

and sugar mixture. While mixing on low, add the poppy seeds and milk.

Continue to mix until just combined.

Spoon the mixture into your pre-prepared sheet pan and bake for 35

minutes or until a skewer inserted into the middle of the cake comes

out clean. Set aside to cool in the tin before inverting onto a wire rack.

Start the yoghurt icing the day before, making sure to use a thick Greek

yoghurt for a fi rm frosting. Sit the strainer or colander over a deep bowl

and line the colander with muslin. Spoon the yoghurt into the strainer,

bring the muslin together into a bundle and secure the yoghurt. Place

the bowl into the fridge overnight for 12 to 24 hours or until the liquid has

drained from the yoghurt. The next day, remove the strained yoghurt and

add to a bowl, discarding the liquid. Add the sifted icing sugar and butter

and whip at high speed until smooth. Add honey and whip one last time.

Decorate the cake with the honey yoghurt icing and garnish with

strawberries and a sprinkle of poppy seeds.


Recipe by Naomi Zavackas

Strawberry Gum, Lemon

& Poppy Seed Sheet Cake