Lachlan Craft Circle Meeting, September 11, 2015

Crafts in progress and on display today were so numerous and diverse – one can only wonder what will appear into the future!

Along with fibre spinning, knitting, crochet and weaving were fine examples of embroidery, book-making, hand-embroidered shopping bags, colour samples from Kool-Aid dyeing, innovative garment patches, applique, a sock-knitting loom in action and a multi-purpose knitted button.

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Today’s recipe for Orange and Poppyseed Cake as follows:

1/3 cup poppy seeds

3/4 cup milk

200g butter, softened

1 tablespoon finely grated orange rind

3/4 cup caster sugar

3 eggs

2 cups plain flour

1 1/2 teaspoons baking powder

1/2 cup freshly squeezed orange juice

For syrup:  1/2 cup sugar, 1/2 cup freshly squeezed orange juice, 1/4 cup shredded orange rind.

Method:  Preheat oven to 160 degC.  Place the poppy seeds and milk in a bowl and stir to combine.  Set aside.  Place the butter, orange rind and sugar in the bowl of an electric mixer and beat until light and creamy.  Gradually add the eggs and beat well.  Sift the flour and baking power over the butter mixture and add the orange juice and poppy seed and milk mixture.  Stir to combine and spoon into a 20cm round cake tin lined with non-stick baking paper.  Bake for 55-60 minutes or until cooked when tested with a skewer.

While the cake is cooking, make the syrup.  Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved.  Increase the heat and boil for 5-6 minutes or until syrupy.  Pour the hot syrup over hot cake.  Serves 8-10

 

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