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Candied Violets with Lemon Poppyseed Cake

Candied Violets with Lemon Poppyseed Cake


Free-Beltane-Recipes

What you need:

An egg white Violet flowers and leaves Fine or crystal Sugar Small paint Brushes

1. Wash the violets and leaves, and let dry. 2. Separate the egg. Put yolk away for other use. 3. Dip small brush in egg whites and paint petals front and back. 4. Sprinkle sugar on the violets covering them completely. 5. Put the violets on waxed paper to dry. You can do the leaves in the same manner. Use as garnish on ice cream, cakes and offering to the wee ones

I like to garnish a lemon poppyseed cake!

Lemon Poppy Seed Pound Cake

3 tablespoons milk 3 large eggs 1 teaspoon vanilla 1 1/2 cups sifted cake flour 3/4 cup sugar 3/4 teaspoons baking powder 1/4 teaspoon salt 13 tablespoons unsalted butter, room temperature 3 tablespoons poppy seeds 1 tablespoon grated lemon zest

for the lemon syrup: 1/3 cup freshly squeezed lemon juice 1/3 cup, plus 2 tablespoons sugar

Preheat oven to 350 degrees.

In a medium bowl lightly combine the milk, eggs and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until moistened and then on medium speed for 1 minute. Gradually add the rest of the egg mixture, while scraping down the sides, and beat for 1 more minute. Scrape the batter into the rose cake mold and bake for 55-65 minutes (or 6 greased and floured pans miniature 2x4 inch loaf pans Bake for 20-25 minutes) or until a toothpick comes out clean and they are golden brown on top. You may also use a 4x8 loaf pan and bake for 55-65 minutes.

Make the lemon sugar syrup just before the cake comes out of the oven. Put the sugar and lemon juice in a small saucepan and heat just until the sugar dissolves. After taking the cake out of the oven, poke it all over with a metal tester or thin skewer. Brush with half of the syrup. After slightly cooled, take out of pan and poke with skewer on the bottom and sides, and then brush with the rest of the syrup.Cool and wrap with plastic wrap and let sit overnight to fully absorb the syrup. Store for up to 4 days room temperature, 1 week refrigerated.


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