26
Lemon and Poppyseed
Syrup Cake
Makes 18cm cake
¼ cup poppy seeds
¼ cup milk
180g butter, softened
1 cup caster sugar
1 tbsp lemon zest
3 x 59g free range eggs
2 cups self raising flour
½ cup apple juice
1.
Place the low rack into the base
of the oven bowl and line an 18cm
cake tin with canola oil spray and
baking paper.
2.
Place the poppy seeds and milk into a
small jug and set aside for 15 minutes.
3.
Using an electric mixer, cream the
butter, sugar and lemon zest until
lightened in colour and thickened,
approximately 3 minutes on a
high speed.
4.
Scrape down the sides of the bowl
and add the eggs one at a time,
beating well after each addition until
heightened and thick, approximately
1 minute.
5.
Fold through the flour, apple juice,
milk and poppy seeds on the lowest
setting until just combined.
6.
Pour into the prepared cake tin and
spread evenly using a pallet knife.
Place into the oven bowl and onto the
rack. Place the extension ring on top
and secure the lid.
7.
Select ‘CAKE’ setting and adjust the
cooking time to 15 minutes and adjust
the cooking temperature to 180˚C.
8.
Press the ‘POWER/START’button and
allow to cook.
9.
Remove the lid and the extension
ring and wrap a layer of aluminium
foil over the top of the cake. Place
into the oven bowl and onto the rack.
Place the extension ring on top and
secure the lid.
10.
Select ‘CAKE’ setting and adjust the
cooking time to 70 minutes and adjust
the cooking temperature to 180˚C.
11.
Press the ‘POWER/START’button and
allow to cook.
12.
Allow to stand for 5 minutes and then
turn out onto a cake rack to cool.
Summary of Contents for KOT900
Page 2: ...Instruction Booklet Turbo Convection Oven KOT900...
Page 32: ...31 Notes...
