When I’m not busy baking up a new idea for a public relations strategy or social media post for one of our Mach Media clients, I’m busy baking up a storm of goodies in my kitchen to remind me of home.
Growing up in Cape Town, this was my mom’s go-to recipe to satisfy my sweet-tooth. I loved making this with her because she would also let me have the extra batter from the bowl (I still make sure I leave the tiniest bit to enjoy for all my hard work). My parents would also make this for friends, and once, after bringing it to close family friends for the first time, my dad suggested to top it with a slice of cheddar cheese. They stepped out of the kitchen, and when they came back, it was completely gone – our friend John had enjoyed it so much that he ate the entire thing in one sitting! We knew we had a winner on our hands after that.
Now, poppy seed bread has turned into my go-to dessert when I want to celebrate anything with friends and family.
- 80 ml (1/2 cup) poppy seeds
- 500 ml (2 cups) flour
- A pinch of salt
- 1 ml (1/4 tsp) baking soda
- 125 ml (1/2 cup) softened butter (room temperature)
- 200 ml (3/4 cup) sugar
- 2 eggs
- 200 ml (3/4 cup) sour cream OR Greek yoghurt
- 5 ml (1 tsp) vanilla essence / 20 ml (4tsp) vanilla sugar
- Sliced cheddar cheese
Step 1: Combine all the dry ingredients into a bowl
Step 2: Cream together butter and sugar in a mixer until it’s thick and light in colour
Step 3. Add the eggs one at a time, then add the sour cream/Greek yoghurt and vanilla essence
Step 4. Gradually add the dry ingredients, mixing as you go.
Step 5. Spoon into a greased bread mold (or muffin tins)
Step 6. Bake at 180°C/350°F for 20 minutes.
Step 7. Let cool for a few minutes on a rack.
Step 8. Enjoy warm, and for the Lindquist way of eating, top your piece with a slice of mature cheddar cheese.