Lemon Poppy Seed Peter Rabbit Cake
Ingredients
- 3 1/2 cups flour
- 1 3/4 cups sugar
- 3 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups plant-based milk
- 1 cup sunflower or other liquid vegetable oil
- 1/3 cup lemon juice + zest
Cookies
- 1/2 cup flour
- 3 tbsp butter
- 1 tbsp icing sugar
- 2 tbsp cocoa powder
- 1/2 cup icing sugar + dash of plant-based milk (optional)
Buttercream Icing
- 2 1/2 cups vegan butter
- 5 cups icing sugar
- Vanilla
- Blue spirulina, matcha, turmeric and beetroot powders
To Assemble
- 1/4 cup raspberry or strawberry jam
Preparation
To Make the Cake
Preheat oven to 170°C. Grease 2x15cm cake tins.
Add all dry ingredients to a bowl and mix until there are no lumps. Add all wet ingredients and mix until combined. Divide batter into cake tins.
Bake cakes for 1 hour or until a skewer comes out clean. Cool cakes in tins and chill in the fridge overnight.
To Make the Cookies
Preheat oven to 180°C.
Mix the flour, butter, and sugar in a bowl until combined. Add a dash of water if needed.
Roll out 1/2 of the cookie dough, cut out fence shapes, and place on a lined baking tray.
Mix the cocoa powder with the remaining dough. Crumble the dough on a lined baking tray to form ‘dirt’.
Bake the cookies and ‘dirt’ for 5 minutes or until cooked through.
Combine icing sugar and milk to make the icing. When the fence cookies are cool, ice as desired.
To Make the Buttercream
In a stand mixer or large mixing bowl, whip the butter until pale. At low speed, mix in the icing sugar and vanilla until combined. Then whip on high speed until fluffy.
Color the buttercream as desired.
To Assemble
Cut each cake into two layers. Layer the cakes with jam and buttercream, then decorate as desired.