Lemon, Poppyseed & Pink Pepper Cake
Gorgeous lemon, perfectly complemented by the fresh, bright oils of pink pepper, with a hint of sumac to enhance the citrus palette. Yes, lemon and poppyseed are a classic combination. Even better with wholegrain flour. This cake features Purple Straw Wheat - a very special heritage flour. Wonderfully fresh poppyseeds from Tasmania. So good.
Ingredients: Biodynamic Scout & Purple Straw Wheat, & Rye flours, fresh local lemons (when in season), organic raw sugar, Tasmanian poppyseeds, freshly milled pink pepper, sumac, baking powder and Australian salt.
Nut free. Yeast free. (Please note allergen advice below)
You will need:
2 fresh lemons (unless you're ordering for collection at one of our Markets)
2 large eggs
160g (175ml) good quality olive oil
Approximately 170g milk (final amount depends on how much juice the lemons yield)
IMPORTANT
Please note that this premix is made in a kitchen which contains gluten, yeast, dairy and nuts. We take great care in listing ingredients and maintaining safe kitchen practices, but please note that our products are NOT certified allergen free.
DELIVERY OR COLLECTION
Option 1 - with fresh fruit included (only in season) - available for collection at the Castlemaine, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan.
Option 2 - for posting without fresh fruit. Anytime of the year.
RETURN & REFUND POLICY
If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.
