Poppy Seed Cake

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Poppy Seed Cake

Poppy Seed Cake is a traditional British recipe for a classic cake made from poppy seeds infused in milk that are blended with sugar, egg yolks and flour before being mixed with beaten egg whites and oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Poppy Seed Cake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+25 minutes infusing)

Serves:

Rating:

Tags : Spice Recipes Baking Recipes Cake Recipes British Recipes

Ingredients:

110g poppy seeds
225ml milk
225g butter
225g raw cane sugar (or palm sugar)
3 eggs, separated
225g wholemeal flour
1/2 tbsp baking powder

Method:

Add the poppy seeds and milk to a pan, bring to a boil then turn off the heat, cover and allow to infuse for 25 minutes.

Meanwhile, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time and completely incorporate into the mixture. Mix the flour and baking powder together and fold into the creamed mixture then stir-in the poppy seed and milk mix.

In a clean bowl whisk together the egg whites until they are stiff then carefully fold into the batter. Spoon the resultant mixture into a 20cm cake tin that's been greased and lined with greaseproof paper. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for an hour, or until a skewer inserted into the centre of the cake emerges cleanly.

Take out of the oven and leave the cake to stand in the tin for 10 minutes before turning onto a wire rack to cool completely.