Sunflower Bundt – Lemon & Poppy Seed

Most people know of my Love affair with @NordicWareUK tins and my baking of Bundts. Back on the 21/2/16 the Sunday Bake Club theme was #SunShineBakes This gave me the ideal opportunity to bake with my Sunflower Bundt Tin.

The Sunday Bake Club is a fantastic Baking Community, with over 5000 like minded members, all with one thing in common, a Love of Baking. Every week, the ladies that run the club will dish out a theme, so you to bake along with the members and show your baking prowess to each other. There is always help at hand and tips to be had, if you’re ever looking for advice or help.

The recipe I used for this Bundt was from Delicious Magazine I have used this recipe in the past, in several different NordicWare Tins and it always works extremely well. The only variation to the recipe was the addition of Poppy Seeds.

Sunflower Bundt tin :

Recipe Ingredients:

• 250g unsalted butter, softened, plus extra for greasing the tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• Finmbaed zest 3 lemons
• 4 large free-eggs, at room temperature
• 2 or 3 Tbsp Poppy Seeds (I use 3)

 For the syrup

• Juice of 3 lemons
• 100g caster sugar
• Method:
• 01.Heat the oven to 180°C/fan160°C/gas 4. Generously grease the inside of the Bundt tin with Wilton Cake Release, which I buy from Lakeland. I Use a brush to apply the cake release, making sure I get into all the detailed areas.
• 02.Sift the flour, baking powder, and salt into a large bowl.
• 03.In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
• 04.Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
• 05.While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
• 06.When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
• 07.For the topping, I used yellow edible glitter and Chocolate drops for the Sunflower seeds.

This is my Variation of the Lemon Drizzle Bundt using NordicWare Sunflower Bundt Tin.

This tin is now Discontinued, but the recipe will work equally as well in any 10 cup/2.4 litre Bundt tin.

The Bundt was finished with a dusting of Yellow edible glitter. The chocolate drops were stuck to the centre of the cake with a little melted chocolate.

Unfortunately this was the only chance I got to take a photo of the inside of the cake, before my family and guests ate it all.

My next NordicWare “investment” will be their new 70th Anniversary Crown Bundt This is sure to be the envy of any Bundt Collector / baker.