Lemon Poppy-Seed Cake with Zesty Lime Icing

It’s Friday, and I think we all deserve a piece of cake going into the weekend, wouldn’t you agree? This lemon poppy-seed cake is another of Jonty’s tasty creations. He has completely mastered the sponge cake, so now he can start to play around with the flavours a bit more.

Lemon and poppy-seed is a classic combination, but we were looking for the perfect union of sweet and tart, with an emphasis on the tart. While we have a bit of a sweet tooth (Jonty is the ring-leader), we don’t like sickly-sweet desserts. A really tart lemon / lime flavour with a dollop of something sweet, is almost perfection to me (maybe that’s why I love our lemon meringue pie so much)! It may have taken a few tries to balance the sweet-tart, but once again, we found something we think is spot-on!

As with all sponge cake recipes, there is an equal ratio of butter, eggs, flour and sugar, making it a really easy recipe to remember and to scale. The add-ins are there when you want to change things up a bit. In this case, we added poppy seeds and lemon juice.

ClimbEatCycleRepeat.com | Lemon poppy-seed cake

Eaten at room temperature or straight from the fridge (where it turns into a wonderfully dense, almost fudgy cake), this is a perfect spring time treat to enjoy with a good cup of coffee.

It’s also a great reward after a hard day of climbing, or making a van floor, or hoisting a 100-pound awning onto the top of an 11-foot-high van! Really, I guess I’m trying to say that this is a great anytime cake πŸ™‚

ClimbEatCycleRepeat.com | Lemon poppy-seed cake

Enjoy the weekend!

Lemon Poppy-Seed Cake with Zesty Lime Icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
For the lemon poppy-seed cake:
  • 4 eggs + 1 egg yolk (200 g), at room temperature
  • 200 g all-purpose flour
  • 200 g unsalted butter
  • 200 g granulated sugar
  • 1 lemon, juiced (plus zest of 2 lemons)
  • ¼ cup poppy seeds
  • 1 tsp vanilla
  • 1 tsp sea salt
  • 5 g baking powder (2.5% weight of the flour)
For the zesty lime icing
  • 1 cup icing sugar
  • 1 - 2 tbsp fresh lime juice (~1 or 2 limes, depending on how juicy they are)
  • 1 lime, zested
  1. Pre-heat the oven to 400 F and line only the bottom of a 9-inch square pan with parchment paper, not the sides.
  2. In a small bowl, melt the butter and allow it to cool slightly. Add the lemon juice and zest.
  3. In a medium bowl, sift together the flour, baking powder and poppy seeds and set aside.
  4. In a stand mixer, whisk together the eggs, sugar, vanilla and salt on high speed, until the mixture is pale and fluffy. While the mixer is running on high-speed, add the flour mixture, then the butter mixture. As soon as the last drop of butter has gone in, stop whisking immediately, or else the cake will over-whisk and deflate. If it needs a bit more mixing, use the folding method with a spatula.
  5. Pour the batter into the prepared baking tin and bake in the oven - 5 minutes at 400 F, then reduce the heat to 350 F and bake for another 30 to 35 minutes, or until the centre feels firm and a cake tester comes out clean.
  6. Cool in the pan on a cooling rack for 5 minutes, then remove the cake to cool completely on the rack.
  7. If you are making the icing, mix together the icing sugar, lime juice and lime zest. The mixture will be quite thick. Start with 1 tbsp lime juice and add in ½ tsp increments until you reach your desired consistency. Spread over the slightly-warm cake and allow to cool and harden.
The amount of icing in this recipe will give a thin layer across the cake. For a thicker layer, simply increase the amount of icing sugar and liquid.


ClimbEatCycleRepeat.com | Lemon poppy-seed cake

ClimbEatCycleRepeat.com | Peanut-Coconut Red Thai Chicken with Grilled Pineapple

Peanut-Coconut Red Thai Chicken with Grilled Pineapple

It’s Monday, it’s Family Day (in BC, at least), the sun is shining, and we have a week of vacation to look forward to!

Our plans for the week include climbing, cooking, cycling (Jonty is finally able to do this after his knee injury!), and generally relaxing – really, all the attributes of a good stay-cation πŸ™‚

ClimbEatCycleRepeat.com | Peanut-coconut red Thai chicken with grilled pineapple

Flying home this past weekend, I had a 2-hour layover in LAX, in which I spent a good chunk of that time people-watching. The waiting area was filled with a plethora of highly-tanned / sun-burnt people, wearing shorts, flip-flops and sun hats. Looking at the t-shirts many of them were wearing, I suspect most were coming back from a vacation in Mexico.

I’m convinced that a week, or even a couple of days, of sunshine can do good things for a person’s general well-being, especially if you live on the West Coast, where it’s generally a given that the first few months of the year will be spent in grey, rainy weather.

So if you can’t get away for a few warm days somewhere, this meal might be your next best bet! It’s very colourful, and the taste of grilled pineapple will whisk your taste-buds away to a brighter, more tropical place. At least, that’s what we’re telling ourselves πŸ™‚

There’s something very satisfying in the pairing of sweet and spicy; in this case, the grilled pineapple mixed in with the spicy red curry hit the spot.

ClimbEatCycleRepeat.com | Peanut-coconut red Thai chicken with grilled pineapple

This meal is easy to make and can be a clean-out-the-fridge kind of dinner, using whatever protein and vegetables suit your mood. We used coconut milk and our homemade Thai red curry paste as the base for this curry, and added in chicken and an assortment of veggies. While the curry is simmering away, the farro can be cooked and, just before you’re ready to eat, the pineapple can be grilled.

ClimbEatCycleRepeat.com | Peanut-coconut red Thai chicken with grilled pineapple

In about 30 minutes, you’ve got a dinner ready that will hopefully whisk you away to a warmer, brighter place (at least, in taste πŸ™‚ ).

Peanut-Coconut Red Thai Chicken with Grilled Pineapple
Nutrition Information
  • Serves: 4 servings
  • Serving size: 1 bowl
  • Calories: 560
  • Fat: 32.3 g
  • Saturated fat: 22.7 g
  • Carbohydrates: 38.6 g
  • Sugar: 14.6 g
  • Sodium: 217.7 mg
  • Fiber: 6.9 g
  • Protein: 36.8 g
  • Cholesterol: 91.3 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 500 g boneless, skinless chicken breast, cubed
  • 1 can (495mL) full-fat coconut milk
  • 2 tbsp red curry paste (we used our homemade version)
  • 2 tbsp natural peanut butter
  • 1 red bell pepper, diced
  • 1 tbsp honey
  • 2 carrots, julienned
  • 1 tsp fish sauce
  • ¼ cup cilantro, chopped
  • ½ lime, juiced
  • ¼ whole pineapple, sliced into wedges
  • ½ cup farro
For the farro:
  1. Rinse the farro under running water until the water runs clear. Place into a small sauce pan and add enough water to cover the farro by a few inches.
  2. Bring the water to a boil, then reduce to low, partially cover and let simmer for ~25 minutes, or until the grain is tender but still has a bite. Drain any water remaining in the pan, and set aside until ready to eat.
For the curry:
  1. Add the coconut milk, red curry paste, peanut butter and fish sauce to a large sauce pan over medium heat. Let simmer for about 5 minutes, until the coconut milk starts to thicken slightly.
  2. Add the chopped chicken, stir and let simmer for 10 minutes.
  3. Add the pepper and carrot, and let simmer for another 5 minutes.
  4. Just before serving, add the chopped cilantro and a squeeze of lime juice.
  5. While the curry is simmering, grill the pineapple pieces. Place the pineapple on a grill pan over medium-high heat for 2 - 4 minutes, until the pineapple starts to caramelize and get the nice sear marks on it. Flip the pieces over and grill for the same amount of time.
To serve:
  1. Spoon some farro into a bowl and laddle the curry over top.
  2. Sprinkle with any remaining cilantro and serve with the grilled pineapple.


ClimbEatCycleRepeat.com | Peanut-coconut red Thai chicken with grilled pineapple

ClimbEatCycleRepeat.com | Homemade Thai Red Curry Paste

Homemade Red Curry Paste

Starting most Monday mornings, Jonty and I usually start to talk about what we want to make / eat on the coming weekend (five whole days early!!) – probably because we’re so excited to have the weekend roll around again, but also because we tend to have more time to cook, and we enjoy the process πŸ™‚

During the past week, Jonty came across a recipe for a Caribbean-style chicken, and I found a recipe that called for chicken with grilled pineapple. We imagined the flavours would go together well, andΒ  figured it could be good “bowl food” (because we’re all about our nibbly / tapas / small eats on the weekend!).

This recipe is a bit of a mix, partly from a few different recipes online, and partly from the Green Curry Paste I made in the summer. If you want the paste super smooth, a food processor or high-speed blender will be needed, but it’s just a matter of throwing everything into the mix and pureeing until smooth. Super easy!

ClimbEatCycleRepeat.com | Thai red curry paste

As you would expect, the main ingredient of a Red Curry Paste is … wait for it… Red Chili Peppers! We used the thin red Thai chilies – if you can handle the heat, use a lot of them; if you have a more delicate palate, just remove all (or most) of the seeds.

I know lots of people say to wear gloves or something if you’re chopping a lot of chilis or jalapenos, to reduce the burning. I never do, but I usually pay the price (my climber-fingers were burning for most of the evening… and I may have rubbed my eye at some point during the process… ouch!)

ClimbEatCycleRepeat.com | Thai red curry paste

We made a peanut-coconut Thai chicken curry with grilled pineapple, and used about 2 or 3 tbsp of the curry paste for the meal, it was very tasty!

Even on its own, this paste tastes really good, so if you’re looking for a great spicy dip, try mixing 1 tbsp of the curry paste into 1 cup of non-fat Greek yogurt. We nibbled this with fresh veggies and homemade potato chips – add in a good UKIPA, and your Saturday night is set! πŸ™‚

ClimbEatCycleRepeat.com | Thai red curry paste

Homemade Red Curry Paste
Nutrition Information
  • Serves: 1.5 cups
  • Serving size: 1 tbsp
  • Calories: 13
  • Fat: 0.9 g
  • Saturated fat: 0.1 g
  • Carbohydrates: 1.5 g
  • Sugar: 0.3 g
  • Sodium: 56.1 mg
  • Fiber: 0.3 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg
Recipe type: Condiments
Prep time: 
Cook time: 
Total time: 
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 45 g / 1.5 oz / ~20 red Thai chilis, chopped (seeds in or out, depending on your heat preference)
  • ½ medium red onion
  • 3 cloves garlic, peeled
  • 5 cm piece of fresh ginger, peeled and roughly chopped
  • 1 tbsp fresh turmeric root, peeled (~2 little pieces)
  • 1 stalk fresh lemongrass (bottom ⅔rd of the stalk)
  • 1 lime, zest + juice
  • 1 tsp toasted sesame oil
  • 1 tbsp extra-virgin olive oil
  • ⅓ cup chopped cilantro
  1. Place everything in a food processor (fitted with the S-blade) or a high-speed blender (like a Blendtec) and puree until smooth. This may take at least 5 minutes.
  2. Taste and adjust add more salt or lime juice, if necessary.
  3. Transfer into a jar with a tight-fitting lid.
The paste should last in the refrigerator, in a tightly-sealed container, for at least one month.
For use in curries, I usually add 2 to 3 heaping tablespoons.


ClimbEatCycleRepeat.com | Thai red curry paste
Climb Eat Cycle Repeat | Apple Ginger Smoothie with Lime and Chia Seeds

Sunday Smoothie: Week 3

Well, I’ve just finished Week 3, and it’s been Smoothie Sailing! πŸ™‚ But seriously, it’s been a pretty tasty challenge I’ve taken on! I may not be following the daily recipes religiously, as I’ve tried to use them more for inspiration and as a guide in order to expand my fruits and greens combinations.

The winners this week were the Apple-Ginger Smoothie (with ginger, lime, apples and chia seeds)…

ClimbEatCycleRepeat.com | Apple-ginger smoothie

… and one I’m calling the Tropical Fiesta Smoothie, with kiwi, oranges and pineapple.

ClimbEatCycleRepeat.com | Tropical-fiesta smoothie

Mornings can be a bit of a rush, so I always make sure to prep my smoothie ingredients the night before. Once you get into the habit, it’s pretty easy. I weigh out the greens and liquids into the BlendTec jar, along with extras like chia seeds, flax seeds and ginger. The fruit gets chopped up and put into the freezer, so it’s always nice and cold.

In the morning, Jonty blends up my smoothie for me (because it takes me longer to get ready!!), all he has to do is put the frozen fruit in the blender jar and he’s good to go! Making them takes a minute or two and just requires tweaking the liquid to get the perfect consistency as the ingredients are blending!

Preparation is the key for success πŸ™‚

ClimbEatCycleRepeat.com | Apple-ginger smoothie

As always, these smoothies make one big glass, so if you have a few people in your house who want to partake, feel free to double the ingredient list.

Also, I can’t stop seeing a face in the Tropical Fiesta Smoothie picture above, do you see it too?! Those big green eyes and kiwi nose staring at me! πŸ™‚

Have a great Sunday, and Happy Smoothing!

Apple-Ginger Green Smoothie
Nutrition Information
  • Serves: 1 large glass
  • Serving size: 1 smoothie
  • Calories: 245
  • Fat: 4.4 g
  • Saturated fat: 0.4 g
  • Carbohydrates: 51.1 g
  • Sugar: 25.3 g
  • Sodium: 284.2 mg
  • Fiber: 13.2 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg
Recipe type: Drinks
Prep time: 
Total time: 
  • 70 g (1 packed cup) kale
  • 1 cup coconut water (we use the King Island Pure Coconut Water)
  • 1" piece fresh ginger, peeled and chopped (or ½ tsp ground ginger)
  • ½ banana, chopped
  • ½ medium apple, cored and diced
  • ½ lime, juice
  • 1 tbsp chia seeds
  1. Place the kale, lime juice, ginger, chia seeds and coconut water in a high-speed blender and puree until smooth.
  2. Add the banana and apple and blend again until smooth.
For a cold smoothie, make sure at least one of the fruit is frozen.

Tropical Fiesta Smoothie
Nutrition Information
  • Serves: 1 large glass
  • Serving size: 1 glass
  • Calories: 270
  • Fat: 1.4 g
  • Saturated fat: 0.4 g
  • Carbohydrates: 58.9 g
  • Sugar: 41 g
  • Sodium: 39.8 mg
  • Fiber: 11.2 g
  • Protein: 6.4 g
  • Cholesterol: 0 mg
Recipe type: Drinks
Prep time: 
Total time: 
  • 70 g (1 cup, packed) kale
  • 1 cup coconut water (we use King Island Pure Coconut Water)
  • 1 kiwi, peeled and chopped
  • 1 mandarine orange, peeled
  • 160 g (1 cup) diced pineapple
  1. Blend together the kale and coconut water until smooth.
  2. Add the kiwi, orange and pineapple and blend again, until smooth.
For a cold smoothie, ensure at least one of your fruit ingredients is frozen.