Lemon Poppy Teeny Cakes

this was a spontaneous bake an hour ago,

moments after i met Addie with a 'hello' !

her hubby had just pampered her with this all-new 'baking' pinko....

& she lent it to me - so generous I know !

well...soon it be time to hit the pillow,

not till I pen down these info -->

voila, this is the pinko by Mayer 

background - 1st batch
foreground - 2nd batch

Makes 5 big + 8 small cakes

Ingredients

- 100g plain flour

- 3/4 teaspoon baking powder

- a pinch of salt

- 1/2 teaspoon poppyseeds

- 100g greek yogurt

- 25g soybean oil

- 110g sugar

- zest of 1/2 lemon

- barely 1/4 cup lemon juice (way too much)

- 1 egg

Methods
1. Sift the plain flour, baking powder and salt before stirring in the poppy seeds.
2. Whisk together the rest of the ingredients.
3. Grease the moulds well with oil.
4. Without preheating the machine (Addie's heads-up, preheating it will cause the cakes to burn even more quickly), fill the cake mould to the brim.
5. Close the machine and cook for 6 - 7 minutes.
6. Enjoy with a cup of black tea!

How was it?
if you love lemons, you'll love these babies. too sour, i got too excited & added x2 of the lemon juice (should be only half of 1/4 cup). oops. the cake texture was a little bit kueh-like..not the cakey crumbly type. i'm not a fan of this texture.... but I adore this machine, fancy having sweet treats in just 6 minutes of 'bake' ! & these bakes look adorable. 

Better it up!
replace lemon with orange instead, reckon the flavour will be better and not overwhelmingly sour. instead of yogurt, use low-fat milk. mama just requested for a butter cake twist...coming right up, tomorrow ! stay tuned. 

Verdict

Recipe Adapted from...
Last-Minute Afternoon Tea Cake