Lemon Poppy Seed Pound Cake

Ingredients:

For the Pound Cake:
45ml Whole Milk
3 whole Large Eggs, Room Temperature
5ml Pure Lemon Oil
375ml Sifted All-Purpose Flour
180ml Granulated Sugar
5ml Baking Powder
1.25ml Fine Salt
15ml Finely Grated Lemon Zest, Lightly Packed
45ml Poppy Seeds
45g Unsalted Butter, Room Temperature

For the Simple Syrup:
60ml Freshly Squeezed Lemon Juice
180ml Granulated Sugar

Method:
For the bread:
Preheat oven to 180ºC and butter and flour an 8×4 loaf pan (4-cup capacity.

In a small bowl, combine the milk, eggs, and lemon oil; set aside.

In the bowl of a stand mixer fitted with the paddle or attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds. Add half of the egg mixture and beat for 20 seconds, repeat with the remaining egg mixture (scrape sides of bowl if necessary).

Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

For the simple syrup:
A few minutes before the bread is done baking, heat the lemon juice and sugar together until the sugar dissolves. Remove the pound cake from the oven and use a skewer or toothpick to poke holes all over the surface. Brush the warm simple syrup all over the loaf. Cool for 10 minutes before removing from pan. Wrap well in plastic wrap and refrigerate for a day or two before serving.

Carrot and Nut Salad

This salad is a real family favourite. 

My daughter, in particular, raves about it 

because it's so healthy 

and fits in with her weight management diet. 

It's truly well worth making, 

especially for a girly get together 

or for a summer picnic, braai or barbecue.

Ingredients:

4 medium or 3 large carrots, grated

2 ribs celery, finely chopped

2 spring onions, sliced on the diagonal

1-2 inches slice fresh pineapple, peeled and diced finely

125ml macadamia nuts

125ml seedless raisins

Zest of 1 orange

45ml fresh orange juice, or juice of one orange

5ml Dijon mustard

Poppy seeds or Sesame seeds to garnish

Method:

Mix together the grated carrots, chopped celery, sliced onions, diced pineapple, macadamia nuts, raisins and orange zest in a salad bowl.

In a small mason jar, make the dressing. Shake together the orange juice and mustard and pour over the salad. Toss to coat all the salad with dressing. Garnish with Poppy seeds or sesame seeds and serve.