Island East Markets - Lemon and Poppy seed loaf

自製農曆新年logo, 揮春, 把2月3日當天的小檔佈置得紅噹噹
今次的甜品款式特別多, 把枱面塞得滿滿
客人'每一樣都想食 ' 的對話逗得我們極度歡喜

今次遇到很好的鄰居
左面有好朋友卓卓及阿朱的酒檔, 售賣高級日本清酒, 紅白酒及巴馬火腿
兩檔打通了, 通道寛敞很多, 並可互相幫助

右邊檔有The House of Fine Wines
美麗友善的人售賣紅白酒, 美味鵝肝醬及黑松露醬等
他們在blog 有對我們食物的讚賞, 感謝

http://houseoffinewines.blogspot.hk/2013/02/market-dogs.html

另外多謝其他檔主來幫襯支持, 如當天第一個顧客 Patinova 的 Ben,  還有 Emily's Kitchen,  多謝你們

今次其中一款新產品是Lemon and poppy seed loaf and muffins
我想做poppy seed 罌粟子的甜品很久了
碰巧在V photobooth 送給我的'Cake Days: the hummingbird bakery'一書內找到食譜
並終於給我找到這材料

完美, 動工!

這蛋糕當天迅速售罄, 是出乎意料之外
因為怕客人不常見poppy seed而不接受
都說過Island East Markets的顧客是與別不同
以後可更放膽試多些新產品了

蛋糕加入了Ricotta cheese, 質地因而非常濕潤
一出爐的時候我們立即在蛋糕面拮窿, 讓檸檬糖水滲入
總括就是很香檸檬味, 食完不會膩, 一件永遠不夠

2月24日我們會再次在Island East Markets 擺檔, 到時見

Recipe adapted from "Cake Days, the hummingbird bakery"

Ingredients:

For the sponge:

190g unsalted butter, softened
190g plain flour
190g caster sugar
3 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons poppy seeds
2 teaspoons lemon zest
25ml whole milk
80g ricotta cheese

For the soaking syrup:
Juice of 1 lemon
50g caster sugar

One 8.5 X 17.5cm (3 1/2 X 7 inch) loaf tin

Methods:

For the sponge:

1. Preheat oven to 170C, grease the loaf tin with butter and dust with flour
2. Cream together the butter and caster sugar. Add the eggs one at a time, mixing well after each addition
3. In a separate bowl, sift together the flour, baking powder and salt, then mix in the poppy seeds and lemon zest
4. Add the dry ingredients to the creamed butter and sugar in three stages and on a low speed, mixing well between each addition and adding the milk after the second batch of dry ingredients. Mix until the batter is smooth and even.
5. Mix in the ricotta cheese
6. Pour the batter into the prepared loaf tin and bake for 50 - 60 minutes or until a skewer inserted comes out clean

For the soaking syrup:

1. While the cake is baking, put the lemon juice and sugar in a small saucepan with 100ml of water and bring to the boil, allowing the syrup to reduce by about half
2. When the cake is cooked, pur the syrup over it while it is still hot, allowing it to soak into the sponge, Leave the loaf to cool a little before turning it out of the tin on to a wire rack to cook down fully before serving.