Lemon poppy Seed blondies

Lemon Poppy Seed Blondies

We’ve asked Aurelia Lambrechts from Philosophy of Yum to share a recipe with us from the top of her head, and she kindly replied with this one: 🙂

AL: One of my all-time favourite treats in my home bakery is Lemon Poppy Seed Blondies! They’re fresh, chewy, zesty, zingy, buttery, juicy, hearty and creamy all in one bite – SUPER yum and satisfying! And of course, no fake lemon flavourings in sight.

LEMON POPPY SEED BLONDIES:

Ingredients:

100 g Unsalted Butter

100 g Baking Margarine

50 g Cream (about 33% fat)

70 g White Chocolate, super finely chopped

130 g White Sugar

100 g Demerara Sugar/Soft brown sugar

135 g Egg (2 x-large eggs + 1 yolk)

½ Tbsp Vanilla Extract

1 Tbsp Lemon Zest, finely chopped and packed tightly into the spoon

60 ml Fresh Lemon Juice

40 g Poppy Seeds

45 g Desiccated Coconut

200 g All Purpose Flour

5 g Salt

Instructions:

1.   Reduce the fresh lemon juice by two thirds on a low simmer. You should end up with 20 ml of reduced lemon juice.

2.   Sift flour and salt in a large bowl, set aside.

3.   Preheat your oven to 180°C/356°F.

4.   Melt butter, margarine and cream in a stand mixer mixing bowl in the microwave for 3 mins. It must boil before you continue.

5.   Stir in sugars and 50 g of the white chocolate. Microwave again for 30 seconds. Stir thoroughly and microwave once more for 30 seconds.

6.   Mix on medium speed with paddle attachment for about 30 seconds. The Sugars should stick to the paddle when you lift it up.

7.   Add eggs, lemon zest, reduced lemon juice, poppy seeds, coconut and vanilla. Stir until roughly combined.

8.   Add dry ingredients. Beat on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula. Beat batter on medium speed for 2 minutes.

9.   Scrape batter into a greased and lined 27 cm x 16 cm (or 8 x 8 inch) pan. Spread mix evenly into all the corners.

10.  Melt the reserved 20 g of finely chopped white chocolate in 30 seconds bursts in the microwave. Pour all over on the surface of the batter. Smear the top of the batter so that the melted chocolate is mixed thoroughly into the top surface of the batter leaving no streaks of chocolate behind – this forms the crust on top.

11.  Bake on the top shelf at 180ᵒC for 20 – 25 mins, turning after 13 mins. They are done baking when a toothpick still has a few moist crumbs sticking to it. Do not over-bake these guys!

12.  Leave to cool in the tin, then remove and slice as desired.

13.  Enjoy!

*If you want to read the whole interview with Aurelia Lambrechts about Philosophy of Yum, what she does, her insights, advice, and the many resources she has to offer, find under “Editorial”

Add a Comment

Your email address will not be published. Required fields are marked *