Saturday, April 17, 2010

Persian Lime Poppy Seed Cake

There is something about the first burst of spring green that awakens the senses. Scintillating shades of vibrant chartreuse remind us that new beginnings are on the way. The earth beneath our feet yields with each instep, flaunting its fertility as it stirs our own desire to make the dormant manifest in our lives.

Each of us has an olfactive palette that reminds us of spring. With it we gauge the season and review memories of the people, places and things that have shaped our lives. We also have a gustative palette which allows us to express the light of longer days and ensuing verdancy. This recipe for Persian Lime Poppy Seed Cake, developed by Glass Petal Smoke, is an ode to a fleeting moment in time. The combination of citrus zest and lime oil creates a bright backdrop against earthy poppy seed. The result intoxicates taste buds with a tender sensuous crumb and deeply refreshing flavor. Seasons may come and go, but with Persian Lime Poppy Seed Cake, spring can resurrected with the turn of an oven dial.












Persian Lime Poppy Seed Cake

Recipe by Michelle Krell Kydd

Ingredients:
· 2 cups Arrowhead Mills® organic pastry flour
· 1 cup granulated turbinado sugar
· ¼ cup poppy seeds
· 1 ½ teaspoons baking powder
· ¼ teaspoon baking soda
· ½ teaspoon non-iodized sea salt
· 1 cup low sodium/low fat buttermilk (room temperature)
· 2 large organic eggs (room temperature)
· ⅓ cup unsalted Land O’Lakes® butter (softened)
· zest of one small organic lime
· ¼ - ½ teaspoon Boyajian® Lime oil
· 1 ½ teaspoons vanilla extract

Instructions:
· Preheat oven to 350 degrees.
· Grease one 9 x 5 x 3 inch loaf pan (or three 5.75 x 3 inch loaf pans) with cooking spray.
· In a large bowl, sift flour, baking powder, baking soda and salt. Sprinkle in poppy seeds and mix together.
· In a medium sized bowl, mix eggs, butter, sugar, vanilla and lime oil. Add buttermilk and lime zest, and incorporate.
· Make a well in the center of the bowl with the dry ingredients and add the wet ones. Incorporate wet and dry ingredients together, folding gently.
· Pour batter into prepared pans and spread evenly. Bake for 45 to 55 minutes (30 – 35 minutes for smaller loaves), or until a toothpick inserted in the center of the loaf comes out clean.
· Cool for ten minutes. Remove from pans and place on wire rack to continue cooling. Store in the refrigerator. The large loaf yields 10-12 slices, the smaller loaf yields 5-6 slices.

Notes:
Boyajian® sells marvelous food grade citrus oils. Feel free to experiment with lemon, tangerine and orange, making sure to complement with the appropriate citrus zest (1 tablespoon for large citrus fruits, full fruit for smaller citrus fruits).