Somehow am hooked to the combination of lemon/orange with poppy seed. This recipe was rather easy, and I could even use the whole orange and lemon for the syrup needed to pour over the slice.
The rinds were sliced and cooked with the orange and lemon juice with some sugar till it was thick. Once the cake was cooked, the syrup was poured over the cake and then once it was cool enough, I sliced it and added a rosette of whipped cream and topped it with the blanched and cooked rinds.
The tangy-ness of the orange and lemon juice does hit you as you take a bit into the cake, and later you do have poppy seeds stuck to your teeth that reminds you of the great tangy taste of the cake.
Chocolate Mousse with Toasted Meringue
1 week ago