This post is brought to you today by Kenwood x Inthemidnightkitchen! I have been working on this campaign and giveaway for a while and I am so happy that I can finally share it with YOU!
I have had the amazing opportunity of testing out this wonderful machine for the last 8 months, and for those of you that follow me will know that I use it daily.
The features are multiple and in so many ways it makes baking and being in the kitchen more pleasant and easy going. The attachments alone allow one to never give this machine w
away nor need a new one ever.
I made this lemon and poppy seed cake using the whisk and folding attachment (no longer need to do it by hand) and it did such a beautiful job. The only part I had to do outside of using the Kenwood was to melt the butter.
To win this multi-talented mixer, all you have to do is follow me and Kenwood SA on Instagram and tell us what you would bake with your new Kenwood mixer... that's all! Here is the recipe and trust me it is a good one. Keep in mind that cooking it. till the inside it not hard and fully dry is a good thing as the cake dries out once it comes out of the oven. So a bit of softness is okay.
Recipe: Poppy Seed Loaf
1 tsp. vanilla essence
200g coconut/caster sugar (the measurement is incorrect in the video)
2 tbsp. poppy seeds
Zest of 2 lemons
170g plain flour
1 1/2 tsp. baking powder
75g butter, melted.
1.5 tsp. cinnamon
Whisk together the eggs and sugar.
Then add the flour, baking powder and cinnamon, using the folding attachment.
Finally, add the melted butter, poppy seeds and lemon zest and fold in gently.
Line a loaf tin with parchment paper and pour in the batter.
Bake at 180C for 45 minutes.
Drizzle with icing sugar and lemon juice mixed together.