Richard Corrigan @CorrigansFood 36 minutes ago
If you’re passing by @Fortnums , keep your eyes open for Richard Corrigan’s Sourdough, the perfect Irish loaf.
Richard Corrigan’s Sourdough, the perfect Irish loaf.
Fresh sourdough — baked every morning@BallymaloeCS
Ballymaloe CookeryFresh sourdough — baked every morning for the shop here after 48 hour ferment.
Catherine’s gluten free lemon poppy seed loaf
INGREDIENTS
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Margarine
125g/4oz Caster Sugar
3 Eggs
2 Tablespoons Milk
1 Teaspoon Goodalls Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
For Glaze
175g/6oz Icing Sugar
Juice of Lemon
Method
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
- Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
- When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
- When completely cold store in an airtight container.
http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/
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