Tuesday, September 21, 2010

Poppy Seed Cake


''This is a recipe from Rachel Allen''

Ingredients:

150 g butter, at room temperature
100 g caster sugar
3 eggs, beaten
100 g plain flour
1 tsp baking powder
75 g poppy seeds 

Method
Preheat the oven to 170C/gas 3. Butter the sides of a 20cm cake tin and line the base with greaseproof paper.
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
Sift in the flour and baking powder, add the poppy seeds and stir until well combined.
Spoon the mixture into the prepared cake tin, making a slight hollow in the centre with the back of a spoon. Bake in the oven for 25-30 minutes or until it is cooked in the centre and a skewer inserted into the middle comes out clean.
Remove from the oven and allow the cake to stand for five minutes before carefully removing it from the tin and transferring it to a wire rack to cool. 
Cut the cake in half and fill the middle with Icing of your choice. 
My Icing Idea:
I dissolved icing sugar in a half a orange juice to make a runny mixture and poured it little by little all over the cake to make it more moist and tangy. Then used butter icing to sandwich and cover the top of the cake lightly.
But if you like a more rich cake, cover the whole cake with vanilla butter icing.
I also decorated the cake with some grated white chocolates.

3 comments:

  1. Recently moved away from mom. For the first time going to cook myself and here comes nihari's cook book handy for me... :)

    Thanks...

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  2. hello! I would really like to try out your poppy seed cake but have trouble finding poppy seeds in sri lanka. i don't know the sinhala name for poppy seeds- is it the same as Kasakasaa used in faluda?? would be great if you could help.. thanks...

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