Our friend Kathreen of whipup.net has been working on a new project that is geared towards kids and their creativity called Action Pack. It's a "mini-mag for kids that will educate and inspire them through creativity—feeding inquisitive minds, and challenging imaginations." Clearly we're big fans of that mission--and we often feel that adults need just as much (or more) creative stimulation as kids—so I was pleasantly surprised to find many projects that are great for both of us. Here's a bit more about the project:

"Action Pack is a printable Mini-Mag for kids in an easy downloadable PDF format. Priced at only $5, and with no advertising, it is jam packed with 25 + pages of craft projects, science experiments, gardening, cooking and drawing. This mini-mag of activities has been thoroughly tested by kids who have made and played with these projects and given them the thumbs up! We want kids to get off the couch, away from the computer, and learn the value and fun in making and doing stuff."

And so do we!

So with that introduction to Action Pack, here's a recipe from a recent issue that sounds completely delicious. Scroll down for more info about past issues and a discount code to save you some green if you order your own copies!



Lime & Lavender Poppyseed Cake
This recipe, which goes perfectly with morning or afternoon tea is from issue 2 of Action Pack: Mini-Mag For Kids Who Want To Do Stuff! —Kathreen Ricketson

For the cake:
2 cups of plain flour
2 teaspoons of baking powder
3 tablespoons of poppy seeds
125 grams butter (1 stick)
1 cup sugar
1/2 cup milk
2 limes (zest and juice)
4 eggs
1 tablespoon of lavender seeds
 
For the syrup:
1/2 cup water
2 tablespoons sugar
Peel and juice from 1 lime
6-7 Lavender sprigs
 
Dusting:
Sifted icing sugar
Extra lavender seeds
 
Prepare
1. Preheat oven to 350 F / 175 C.
2. Use spray oil or butter to grease a cake pan. We used a smallish bundt pan, but a loaf pan or regular round cake pan will do just as well.
3. Measure and weigh your ingredients.
4. Sift the flour and baking powder together.
5. Crack the eggs into a bowl.
6. Zest (grate your lime with the smallest size grater you have) and juice your limes
 
Make the cake
1. In a mixing bowl place the butter, sugar, milk and zest. Beat with a hand or electric whisk until creamy (2-3 minutes).
2. Add the eggs and lime juice; beat for another minute.
3. Add the sifted flour, poppy seeds, and lavender seeds and mix until smooth--another 1-2 minutes.
4. Scrape the mixture into the prepared cake pan, and smooth with a spatula. Bake for 45 minutes, until golden brown and a skewer comes out clean.
 
Make the syrup
1. While the cake is baking, place the ingredients for the syrup into a small saucepan, and place on the stove top on low heat.
2. Stir for 2-3 minutes until the sugar has dissolved. Turn off the heat. Leave the lavender and lime peel in the syrup while the cake is baking (about 45 minutes).
3. After 45 minutes strain the syrup through a fine strainer into a bowl.
 
Finish the cake
1. After the cake comes out of the oven, prick it a few times with a fork or skewer.
2. Use a dessert spoon to spoon the syrup over the top, so that it soaks into the warm cake.
3. Leave the cake to cool in the tin for 5 minutes then use heat-proof gloves to turn it out onto a plate.
4. While the cake is still warm, dust it with sifted icing sugar and extra lavender seeds. Eat while warm. It goes really well with Lavender Lemonade!

Discount code: Use AP3ReadyMade when purchasing a pdf for 20% off, which is valid for all three issues (for 2 days only).
And check back to the archived issues which include Issue 1 (March) has a Paper + Beeswax theme. Lots of projects centered around the bee, honey and beeswax; Issue 3 (May) has a Sew + Tea theme - with lots of tea related cooking, craft and tasting projects with a bonus craft and gift supplement.


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