Poppy-seed Cake Recipe


3 eggs

150g butter (chop it into small cubes)

1/2 cup of caster sugar

1/4 cup of milk

300g plain white cake flour

3/4 cup of poppy-seeds

1.5 tsp bicarbonate of soda (if you are using self-raising flour, this is not needed)

3 tsps cream of tartar (if you are using self-raising flour, this is not needed)

1 to 2 tsps of icing


1. Separate the white of egg from the yolks. Put the white of egg to the fridge (it is easier to whisk when cold)

2. Combine the egg yolks with the sugar and the butter until the butter appears melted and you have a good and fairly runny consistency. (If your butter is too hard, you can add a little bit of warm water to make it melt and mix quicker)

3. Add flour, milk and poppy seeds, cream of tartar and bicarbonate of soda. Mix everything thoroughly. Start warming up the oven – set it to 175°C.

4. When the oven is heating up, take the white of egg out of the fridge and in a separate bowl whisk the egg yolks into a firm foam. Pour the foam into the cake mixture and gently fold it into the cake mix. Do it until the whole mixture is well combined and little bubbles appear in it. (At this stage you can also add some flour if you think that you cake is too runny).

5. Butter your cake tin (or fill it up with greaseproof paper), pour in the cake mix and put it to the heated oven for about 55-65 minutes. If you put a knife into your cake and the blade comes clean that means the cake is ready. If your mixture was quite wet or you have used a different cake tin, it might take a bit longer to bake.

6. When the cake cools, you can decorate it with some icing powder. I use my small tea leaf holder for this purpose. It helps me to sprinkle the powder evenly on the cake:)

Share and Enjoy!

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