Lemon poppy seed teacakes


Photographs: Claire Bogusz

Text: Claire Bogusz


Ring in a new year and brighten up a dreary month with these colourful, delicious cakes!

Get cosy with your favourite warm beverage and enjoy some little bites of citrusy delights—

the perfect combination of tangy and sweet is sure to lift your spirits on a grey day!


Lemon poppy seed teacakes with blueberry glaze and meringue kisses

(Makes approximately 18 cakes)


Ingredients for the cake:

325 g flour (hvedemel)

1 ¾ tsp baking powder (bagepulver)

¼ tsp baking soda (natron)

½ teaspoon salt

112 g butter, softened

120 ml sunflower oil (solsikkeolie)

310 g granulated sugar

1 tsp vanilla sugar (vaniljesukker)

4 eggs

180 ml milk

120 ml fresh lemon juice

2 tbsp fresh lemon zest (plus extra for garnish)

2 tbsp poppy seeds (birkes)


Ingredients for the blueberry glaze:

60 g frozen blueberries

170 g powdered sugar (flormelis)

1 tbsp milk

pinch of salt


Ingredients for the meringue kisses:

58 g liquid pasteurized egg whites (æggehvider)

117 g granulated sugar

Food colouring (optional)


Method for the cakes:

#1 Prepare a muffin tin by greasing the bottom and sides of each cavity with butter and

dust with sugar. Tap out excess sugar.

#2 Preheat oven to 176°C.

#3 Combine flour, baking powder, baking soda and salt in a medium-sized bowl and set

aside.

#4 Add the butter, oil, sugar and vanilla sugar to a large mixing bowl and beat together

until light in colour and fluffy, about 2 minutes.

#5 Add eggs one at a time, mixing until just combined after each. Scrape down the sides

of the bowl as necessary to make sure all ingredients are incorporated.

#6 Add one half of the dry ingredients to the batter and mix until combined.

#7 Combine milk and lemon juice, then slowly add the mixture to the batter and mix well

until combined.

#8 Add remaining dry ingredients and mix until well combined and smooth. Scrape down

the sides of the bowl as needed and be careful not to over mix.

#9 Gently stir in lemon zest and poppy seeds.

#10 Divide batter evenly in the muffin tin. Bake for about 22 minutes, until cakes are lightly

golden and an inserted toothpick comes out with a few crumbs.

#11 Remove the tin from the oven and allow to cool for 5 minutes before inverting tin so

that cakes come out upside down. Allow cakes to cool completely on a rack.



Method for the glaze:

#1 With a blender or food processor, combine the glaze ingredients and puree on high

until you have a smooth glaze. Using a spoon, drizzle over the top of cooled cakes.


Method for the meringue kisses:

#1 Preheat oven to 90°C. Line a baking sheet with parchment paper.

#2 Pour egg whites into a large glass or metal bowl. Whisk egg whites using an electric

mixer until soft peaks form.

#3 Gradually add sugar to the bowl, whisking until stiff peaks form.

#4 If you are colouring your meringues, add colour and stir until reaching desired shade.

(Tip: for a swirled effect with your meringues, add a couple of drops of colouring and

mix just slightly so the colour is streaked through the white meringues and not

completely combined.)

#5 Using a pastry bag fitted with your nozzle of choice, fill with meringue mixture and pipe

meringues directly onto a parchment-lined baking sheet. Pipe different sizes of

meringues for a lovely varied effect.

#6 Bake for 1 to 1.5 hours until meringues can be lifted cleanly from the parchment.

#7 Allow to cool before topping cakes with your meringues.

#8 Sprinkle finished teacakes with extra lemon zest.

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