Lemon, Poppyseed & Lavender Loaf 🍋
This week we will see the baker's take on all things herby (and possibly spicy) for #BotanicalWeek.
We're hoping for peace, love, a handful of flour power, and of course a couple of disasters when it comes to assembling the floral bake showstoppers 😂
Our highly delicious and very nutritious digital marketing whizz, Isabelle has donned her baking apron for this week's GBBO submission. Featuring the finest D&D white choc, feast your eyes on this Lemon, Poppy seed and Lavender Loaf.
You will need:
- 50g Poppy Seeds
- 185ml warm milk
- 220g caster sugar
- 3 eggs
- 300g self-raising flour
- 200g unsalted butter, softened
- 1 lemon
- 25g Lavender
- 2 x 100g Doisy & Dam Lemon, Poppy Seed & Baobab White Choc 🍫
How to make it:
Turn the oven on and heat to 180°c and lightly grease the loaf tin.
Mix yo’ poppy seeds and warm milk together in a separate bowl and set aside for 15 minutes. Meanwhile eat a little choc 😜 and get to work on the rest of the ingredients.
Combine the caster sugar and 185g of the butter until you have a light and fluffy mixture.
Add all of the eggs.
Alternate between folding in the flour and poppy seed mix.
Finally add a generous squeeze of lemon juice and grate in the rind 🍋
Pour the mixture into your loaf tin and bake in the oven for 40-60mins
Leave your loaf to cool on a rack whilst you melt your D&D over a boiling pan of water.
Drizzle, smother and cover your loaf in white chocolatey deliciousness.
Decorate with seasonal flowers and seeds for a botanical show stopper!