One last test of the Omnia stove-top oven before putting it away.
I belong to an online baking challenge and this month the criteria is ‘seeds’. Thought it might be fun to try out a cake or bread recipe á la stove-top.
Lemon Poppy Seed Sour Cream Cake
1 cup (250 mL) granulated sugar
2 tbsp (30 mL) finely grates lemon rind
1 cup (250 mL) unsalted butter softened
1/4 cup (60 mL) lemon juice
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) poppy seeds
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) sour cream
1 cup (250 mL) icing sugar
5 tsp (24 mL) lemon juice (approx)
2 tsp (10 mL) lemon juice
In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan or 1 now very useful well greased Omnia Oven
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.