Our local community organise fruit and vegetable swap on the first Saturday of the month during winter and spring season. You don't have to live in our community to join in. If you want to know when the next swap will be held, the organiser will send you an email or I can email you the address. Yesterday, we participated and brought some of our excess fruit, herb and vegetable seedlings. The only fresh produce that we managed to pick early in the morning to share was yellow cherry tomatoes, chilies, snow peas and lemon grass.
We came back with a nice basket full of produce ~ Pumpkin, lemons, eggplant, persimmon and quince jelly. Our fisherman brought back 3 salmon trouts. Since winter season has begun, it is salmon trout and bream season. There will be many salmon trout to fish in St. Kilda and Mr. Fisherman will have frequent trip there early Saturday morning during winter. So with fresh fish and eggplant, we made ikan masak assam pedas for lunch. I have not bake a cake since I gave birth to our first child Ilhan, and when I visited A Nyonya's Kitchen ...for all season blog, the lemon poppy seed cake look so delicious I decided to have a go making it. Thanks to Catmint, we have some poppy seeds and lemons from the local swap to bake this cake.
Lemon Poppy Seed Cake (recipe from A Nyonya's Kitchen...for all season, terima kasih)
10g poppy seeds (actual was 40gram)
250g butter, softened
1 tbsp finely grated lemon rind
275g caster sugar
335g self-raising flour
110g plain flour
240g sour cream
1. Combine poppy seeds and milk, soak for 10 minutes.
2. Beat butter, rind and sugar with electric mixer till light and fluffy.
3. Add eggs, one at a time, beating until combined.
4. Stir in sifted flours, cream and poppy seeds into mixture, in two batches.
5. Spread mixture into pan, bake for about 1 hour at 160 deg C.
Lenay was excited making this cake, she was really worried that the cake will be over-baked and keep a close eye on it while the cake is in the oven. Where was the cook while the cake is in the oven? She was already near the veggie patch, absorb on planting shallots and other vegetables. Lenay had to call the cook many times to take a look on the cake. We were supposed to wait for an hour but Lenay poke it with toothpick about 45 minutes and it came out clear. So when the cook returned to the kitchen one hour later, she was surprised the cake was out from the oven. Leaving it baking one hour should be fine as when we cut the cake there are still some moist spot. The cake was very delicious. We will enjoy making this cake again in the future. Since we only have one baking pan, the extra batch we use the muffin baking pan. I hope Mr. Fisherman will let me buy some baking pan.