December 27, 2012
Author: Flori Schutzer
This recipe can be simplified by choosing just one variety of citrus to use throughout. Make it you own. It is vital to use really good olive oil. I love the oils that I get from Pasolivo in Paso Robles. Our own local California oil- super tasty and family owned. Keep your carbon footprint small!
1/3 cup poppy seeds
2 tablespoons or more to taste freshly grated lemon, orange, lime and tangerine zests
1 cup whole milk
1 1/3 cups sugar
2 cups flour
2 1/2 teaspoons baking powder
1/4 cup each orange (or tangerine), lemon and lime oils
1 teaspoon pure vanilla extract
In a bowl, combine the poppy seeds, zest and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil and vanilla extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan. (there will be enough leftover batter to fill a muffin cup or two for the cook and assistant)
Bake 60 to 75 minutes until the center is raised and cracked and the whole cake is firm and dry on the top. Muffins will be cooked after about 30-45 minutes. Be sure to let the cake bake thoroughly or it will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.