Cakes and muffins
Lemon poppy seed muffins
For 12 generous muffins
- 3 cup flour
- 1 cup sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 yogurt
- zest of 2 lemons
- juice of 1/2 lemon
- 2 eggs
- 1 stick butter, melted
Instructions
- Mix all dry ingredients in a large bowl
- Whisk all wet ingredients, then gently fold with the dry ingredients and the melted butter. Do not overmix.
- Bake at 180°C for about 20 minutes, or until a toothpick inserted in the largest muffin comes out dry.
Optional:
- While the muffins bake, heat up the juice of one lemon with 1/4 cup sugar to a syrup consistency. Brush on the muffins when they come out of the oven and sprinkle with granulated sugar.
Adapted from A kitchen addiction
Matcha mille-crêpe cake
Crêpes:
- 3 eggs
- 3 Tbsp oil
- 3 cups milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups flour
- 6 TBsp sugar
- 2 TBsp matcha powder, sifted
- Mix in mixer and let rest 30 minutes in the fridge
- Makes about 20 crêpes, about 1/3 cup batter per crêpe
- Once all crêpes are cooked and cooled a little, stack them and use a small plate to cut them all to the same size. Eat the cuttings :)
Cream filling:
- 2 3/4 cup (650ml) whipping cream
- 6 Tbsp sugar
- 2 1/2 Tbsp matcha powder, sifted
- Whip together until stiff peaks form.
- Sift the matcha powder carefully and incorporate it gently, to avoid forming clumps
- Assemble the cake by alternating crêpes with a layer of cream
- Dust the finished cake with some matcha powder and some powder sugar
Adapted from Side chef
