After the indulgence of Christmas and New Year, I thought I'd bake my cousin a fresh, citrussy bake for her birthday. It also meant I got to try out the pretty bundt tin and a recipe from the Peggy Porschen book I received for Christmas.
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The cake came out the tin beautifully although I almost spoiled the sculptural shape with my icing which was on the thick side. I'm going to blame the fact I've never melted fondant icing before and wasn't entirely sure about the consistency. However most of it smoothed over with a palette knife dipped in boiled water. While everybody marvelled at the fanciness of the cake's shape I admired my aunty's blue and white china.
The poppy seeds looked really pretty inside the cake and added a bit of texture. I also liked the super sweetness of the fondant glaze against the almondy, lemon flavour of the cake. Something a bit different to the traditional lemon drizzle.
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Despite my lumpy icing, this was a relatively straightforward cake to make. The most effort involved was thoroughly greasing and flouring the bundt tin. I googled to see if anyone else had baked this cake to save me typing out the recipe (lazy? Most definitely!) and someone has! Here's the link.
I almost want to cry with envy at the baking, styling and photography in Peggy's book Boutique Baking. It's just so beautifully laid out. Even if I never baked from it, it's a beautiful book to own.
Did anyone else get any good baking books for Christmas? I got four in total and I'm still decided which recipe to try next. Possibly some biscuits....